SLOW COOKED BRISKET & SWEET POTATO MASH

GIVE this recipe a go: the beef is fabulously tender, and perfect served with a green salad and wholemeal tortilla wraps.

SERVES 4

Preheat oven to 190C/fan 170C/ gas mark 5. Start by heating 2 tbsp extra virgin olive oil in a deep, flameproof casserole and brown 1kg boned and rolled beef brisket, trimmed of any excess fat, all over. Remove from the pan and set aside. Reduce the heat and add 2 large onions, peeled and sliced, 3 celery sticks, chopped, 2 carrots, peeled and sliced, and 250g large flat mushrooms, chopped and thinly sliced, and

2 cloves garlic, crushed. Cook for 6-8 mins, stirring regularly.

Now, return the beef to the casserole and add 550ml brown ale or stout, a few fresh sprigs of thyme, 2 bay leaves and 2 tbsp light muscovado sugar. Add water if necessary, so that the liquid comes abouta two-thirds up thet beef. Season with black pepper, bring to a simmer, cover, and transfert to the oven. AfterA 20 mins, reduce the heat to 160C/gas mark 3 and cook for 3 hours, turning the meat twice, until it is tender.

Prepare the brisket for serving by pulling meat apart using two forks. Sprinkle with parsley or thyme and serve with sweet potato mash, salad, or fresh veg.