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Mustard brisket with veg & beef broth
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Total Time:
4 hours 35 minutes
Succulent shredded beef and hearty vegetables in a comforting broth. Serve meat in broth and veggies on a shared platter.
Ingredients:
  • 3 sticks of celery
  • 2 carrots
  • 2 onion
  • 2 kg beef brisket fat left on if possible
  • 1 tablespoon English mustard powder
  • 4 springs of fresh thyme
  • 2 fresh bay leaves
  • 10 peppercorns
  • 1 red cabbage
  • 1 bunch of rainbow chard
  • 1 bunch of cavalo nero or kale
  • 6 large gherkins
  • 3 handfuls shallots
  • 3 handfuls baby carrots
  • 3 handfuls baby turnips
  • 400 g new potatoes
Instructions:
  • Prepare the celery by trimming and roughly chopping it. Next, peel and roughly chop the carrots and onions. Season the beef generously and sprinkle with mustard powder. Heat 1 tablespoon of oil in a large pan over medium-high heat. Sear the beef for about 10 minutes, turning it with tongs until browned all over. Cover the beef with water, then add a bouquet garni of thyme, bay leaves, and peppercorns. Toss in the chopped celery, carrots, and onions. Bring to a boil, cover, reduce heat, and simmer for 4 hours. After 3 hours and 30 minutes, add the potatoes, baby carrots, baby turnips, and shallots. Cook for an additional 20 minutes. Finally, add the red cabbage and leafy vegetables for the last 10 minutes of cooking. Once the meat is tender, remove from the broth and slice or shred. Serve the broth in bowls and arrange the brisket and vegetables on a platter with sliced gherkins.

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