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For the glaze

  • 120g membrillo quince paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp apple cider vinegar
  • 30g dark brown soft sugar

Nutrition: Per serving (8)

  • kcal702
  • fat36g
  • saturates15g
  • carbs41g
  • sugars13g
  • fibre4g
  • protein50g
  • salt0.5g

Method

  • step 1

    Put the brisket in a large slow cooker and nestle in the garlic, shallots and thyme. Scatter over the peppercorns. Pour over enough stock to cover the brisket. Cover and cook on high for 6-8 hrs until tender.

  • step 2

    Mix the ingredients for the glaze together with 150ml water in a small pan. Warm gently, stirring occasionally, until the paste has melted. Set aside. One by one, put a potato between the handles of two wooden spoons and make cuts, a few millimeters apart, until your knife reaches the spoon handles. Toss the prepared potatoes in a large roasting tin with the olive oil and some seasoning.

  • step 3

    Carefully drain the liquid from the brisket, reserving it for the gravy, and transfer to the tin with the potatoes. Season. Heat the oven to 200C/180C fan/gas 6. Brush the glaze over the brisket and roast for 30-40 mins, spooning the glaze over every 10 mins until sticky.

  • step 4

    To make the gravy, melt the butter in a saucepan. Once foaming, stir in the flour. Cook for 2-3 mins until lightly golden, then whisk in the reserved cooking juices, a little at a time. Bring to a simmer and bubble for 5-10 mins to thicken. Season, then strain, discarding the shallots, garlic and herbs. Serve with the brisket, potatoes and greens.

Recipe from Good Food magazine, October 2023

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