Ingredients:
Slow Cooked brisket
750g brisket
2 tablespoons Broighter Gold rapeseed oil
2 onions, chopped
1 stick celery, chopped
2 cloves garlic, minced
200ml passata
200ml local ale
500ml beef stock
1 tablespoon Worcestershire sauce
2 tablespoons Burren Balsamics roast onion vinegar
Method:
Heat the oil in a pan until smoking hot. Season the beef with salt and add to the pan. Seal all over then transfer to a casserole pot. Add the onions and celery to the pan and cook until golden. Add the garlic, passata, ale, stock, Worcestershire sauce and vinegar. Bring to the boil and pour over the beef. Place a lid on top and cook in a 150oc oven for about 3 hours or until fork tender. Shred the beef and mix into the cooking liquor.
Pickled red onions
2 red onions, finely sliced
50ml cider vinegar
50ml water
15g castor sugar
Salt to taste
Boil the vinegar, water and sugar until the sugar has dissolved. Pour over the onions and season to taste. Allow to marinate for an hour.
12 medium Comber Earlies, scrubbed and baked
100g Young Buck cheese
20g horseradish root
Split the baked potato and top with some brisket. Crumble over the cheese and top with some of the onions. Finely grate over the horseradish and serve.
