Slow-cooked brisket on roasted garlic mash
Ingredients
- STOCK
- 3L water
- 1 onion
- 1 whole garlic head, halved
- 2 carrots
- 1 lemon, halved
- 1 packet pickling spice
- 40g thyme
- salt and black peppercorns, to taste
- 2kg pickled brisket
- MASHED POTATOES
- 1kg potatoes, peeled and halved
- 1 garlic bulb
- 500ml (2 cups) milk
- 20g (2 tbsp) butter
Instructions
1
Add all stock ingredients to a pot. Add the brisket and bring to a boil. Cook until soft, about 2 hours. Drain and set aside.
2
Boil the potatoes until soft.
3
Preheat the oven to 180°C.
4
Pour the milk into a roasting dish. Cut tips off the garlic bulb and place upside-down in the milk. Cover with foil and roast in the oven for 1 hour.
5
Mash the potatoes with butter and roasted garlic. Serve the brisket together with the mashed potatoes.
