Men's Fitness




- 400g beef brisket - 500ml water - Pinch salt - Pinch fresh thyme - 5 peppercorn­s - 2 bay leaves - 250ml Diet Coke - 2 tbsp Cajun spice mix - 2 tsp Dijon mustard - ½ tsp tomato puree - 1 onion - 1 red chilli - 2 garlic cloves - 2 medium tomatoes - 1 carrot - 1 baking potato - 1 spring onion - 1½ tsp crème fraîche


Leave the meat in the brine (water, salt, peppercorn­s, bay leaves and thyme) for a minimum of 1 hour, although 12 hours ideally. Remove the meat and leave to dry. Preheat the oven to 120°C. Colour the brisket on all sides in a pan, then remove and set aside. Roughly chop all of the vegetables (apart from the chilli) and add into the brisket pan to de-glaze the meat flavours. Roast heavily to colour the vegetables, then add the tomato paste, cooking for 2 minutes. Add the Diet Coke, scraping the bottom of the pan to remove any caramelisa­tion. Rub the meat with Dijon mustard and the spice mix. Add the brisket to the pan, submerging in the Diet Coke, then add the red chilli. Place baking parchment on top of the meat and cover the pan with a lid. Place the pan in the over for 4 hours. When you have 1.5 hours remaining on the timer, wrap the baking potato in foil and add it to the oven. Remove the meat from the oven and place in a separate bowl (discarding the chilli). Return the pan to the heat and reduce the remaining liquid and vegetables. Once reduced and slightly thickened, transfer to a blender and blend until smooth. Shred the meat and pour over the sauce. Cut the potato in half, scoop out the inside and place it in a small bowl. Return the skins to a hot oven for 6-8 minutes, until crisp. Mix the potato with the crème fraiche, salt, pepper and chopped spring onions. Fill the skins with brisket and top with the potato.

PER SERVING Kcals: 950 | Protein: 96g | Fats: 35g | Carbs: 70g

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