Braised beef brisket with carrots and celeriac mash

Ingredients

For 1 serving

• Beef brisket130 g
• Celeriac200 g
• Potatoes100 g
• Carrots120 g
• Onion50 g
• Beef broth300 ml
• Bay leaves0.5 g
• Extra virgin olive oil8 g
• Red wine80 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: October – March

Method

1. Peel the onion and cut it into wedges. Heat the oil in a heavy-based casserole over medium-high heat and brown the brisket with the onion for 6–8 minutes, turning, until the meat is golden on all sides.
2. Deglaze with the red wine and let it bubble for 2 minutes; add the bay leaf and the stock, season with salt and pepper, cover and cook over the lowest heat for 2 hours, turning the meat now and then, until very tender.
3. After the first hour peel the carrots, cut them into chunks of about 3 cm and add them to the pan.
4. For the last half hour peel the celeriac and potatoes, cut them into cubes of about 2 cm and boil in salted water for 20 minutes, until they fall apart; drain, keeping a ladleful of the liquid.
5. Blend the celeriac and potatoes with a little of their liquid, salt and pepper to a velvety purée.
6. Remove the bay leaf, slice the brisket against the grain and serve with the carrots, the purée and the cooking juices.