Tomato & horseradish beef with Tenderstem broccoli
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Serves 6 Prep 10 mins Cook 10 hrs 10 mins
2 tbsp olive oil 2kg beef brisket, rolled and tied 3 red onions, chopped into eighths 3 banana shallots, chopped into eighths 3 bay leaves, bashed 3 garlic cloves, bashed 3 sprigs of rosemary 3 sprigs of thyme 1 tsp dried chilli fakes 2 tbsp horseradish 1 x 400g can chopped tomatoes 250ml red wine 450g Charlotte potatoes 300g Tenderstem broccoli 1 Heat oven to 140C/120C fan/gas 1. In a deep casserole dish, heat the oil over a medium-high heat. Add the brisket and brown on all sides – this should take about 10 mins. Add the onions, shallots, garlic and bay leaves to the casserole. Strip the herbs from their stems and add both the leaves and stems to the pan with the chilli. Add the horseradish with the tomatoes, then swill 200ml boiling water around the can. Pour in the wine, then stir and season a little.
2 Cover the casserole with the lid, transfer to the oven and braise for at least 10 hrs, but longer is fine – simply ensure the liquid doesn’t dry out completely.
3 About 30 mins before serving, boil the potatoes in a pan of salted water or until cooked. Just before they are cooked, add the broccoli, to blanch it. When the potatoes and broccoli are cooked, drain the veg. The meat should be falling apart and sauce should be thick and rich. Serve in bowls.