Braised beef brisket Comfort food to the absolute MAX. Fall apart beef in the most divine glossy sauce. Enjoy! serves 4 3-4 tbsp olive oil 750g / 1.65 lb beef brisket joint 2 celery stick, diced 1/2 white onion, diced 1 large carrot, diced 2 tbsp tomato paste @muttipomodorouk 1/4 tsp cumin 1/2 tsp salt 1/2 tsp black pepper 300ml / 1 1/4 cups red wine 500ml / 2 cups beef bone broth/ stock @frejafoods 4 sprigs fresh thyme 2 tbsp salted butter - 1 kg / 6 cups potatoes (weigh when peeled + raw) 80g / 1/3 cup salted butter 160ml / 2/3 cup double/ heavy cream 1/2 tsp salt - Handful chives, chopped In a big pot on medium-high heat, add olive oil and your beef chunks (about 2 inch sized chunks). Brown on each side and then remove from the pan and leave to the side. Add celery, onion, carrot and mix for a few minutes. Add garlic, tomato paste, cumin, salt and pepper. Return the beef and cover with red wine, beef bone broth/ stock and some fresh thyme. Reduce the heat to a simmer and leave for 4 hours. When you are getting close to the beef being ready get a pig pot of water on to boil and add your peeled and quarter potatoes. Boil for around 15-20 minutes, until a knife goes through the centre easily. Drain and mash. Add butter, double cream and salt. Mix. When the beef is ready, take the beef out and strain the liquid into a pan. Simmer on a medium heat until thickened (this may take 10-15 minutes). Once the sauce is getting thicker, add the butter and mix. Re-add the beef and coat in the sauce. Add some mashed potato to your plate followed by beef, some sauce and then chopped chives. Dig in!! #braisedbeef #beefbrisket #chuck #comfort #mash