Pulled Brisket with Creamy Mash

• 1.2 kgbeef brisket
• 400 mlhot beef stock
• 1 tbsptomato paste
• sea salt and freshly ground black pepper, to taste
• 1large onion, cut into wedges
• 3garlic cloves, crushed
• 1 tspsmoked paprika
• 5 gfresh thyme sprigs
• 2 tbspdark brown sugar
• 2 tbspWorcestershire sauce
• 1 tbspDijon mustard
• 1 kgpotatoes, peeled and chopped
• 200 mlmilk, warmed
• 60 gbutter
• 1 tbspolive oil
• 15 gflat-leaf parsley, chopped
• 1lemon, zest and juice

Method

1. 1Pat the brisket dry with kitchen paper and season generously all over with salt and pepper.
2. 2Heat the oil in a heavy stainless or cast iron pan over a high heat until it shimmers. If your brisket doesn't fit comfortably, cut it in two and sear in batches; don't crowd the pan or the meat will boil in its own juices instead of browning. Sear for 4–5 minutes on each side until a deep mahogany crust forms.
3. 3Transfer the brisket to the slow cooker with the onion, garlic and thyme. Reduce the searing pan heat to medium, add the tomato paste and paprika and stir for 30 seconds. Pour in the hot stock, scraping up the browned bits, then stir in the Worcestershire sauce, Dijon and brown sugar. Pour over the brisket.
4. 4Cook on low for 8 hours, until the brisket pulls apart at the nudge of a fork and the cooking liquid has turned glossy and deeply savoury.
5. 5About 30 minutes before serving, boil the potatoes in salted water for 15–20 minutes, until a knife slides through with no resistance. Drain thoroughly and let the steam escape for a minute. Dry potatoes make silkier mash.
6. 6Return the potatoes to the pan, add the butter and warm milk, and mash until completely smooth and glossy.
7. 7Lift out the brisket and discard the thyme stalks. Skim excess fat from the sauce. If it is thin, pour it into a saucepan and reduce for 5–8 minutes until glossy and spoonable. Shred the beef into thick ribbons, then return it to the reduced sauce to coat.
8. 8Pile the mash into warm bowls, build a generous heap of pulled brisket on top, and spoon over plenty of the glossy braising sauce. Scatter with the chopped parsley and lemon zest, finish with a squeeze of lemon over the rich meat to cut through, and a final crack of black pepper.

Per serving

kcal

722

protein

40.1g

fibre

5.1g

carbs

43.6g

fat

44.1g