Ingredients
2kg/4lb 6½oz beef brisket joint, tied
For the brine
500g/1lb 2oz demerara sugar
1.5kg/3lb 5oz sea salt
1 tsp white peppercorns
1 star anise
4 cloves
4 bay leaves
sprig fresh thyme
For the vegetables
2 carrots, peeled, chopped
1 onion, peeled, cut into wedges
2 celery stalks, chopped
1 leek, chopped
2 garlic cloves, peeled
handful fresh parsley
handful fresh thyme
For the horseradish mash
500g/17½oz potatoes, peeled, chopped
150g/5¼oz butter
1 tbsp creamed horseradish
1 tbsp chopped fresh chives
salt and freshly ground black pepper
gherkins, to serve
Method
1. For the brine, place all of the brine ingredients into a large saucepan and cover with 5 litres/8¾ pints of water. Bring the mixture to the boil and cook for 2-3 minutes. Remove the pan from the heat and set aside to cool completely.
2. Place the beef into a large non-metallic container and pour over the cooled brine, (ensure the beef is submerged in the brine). Set aside somewhere cool, preferably the fridge, for 3-5 days. After the soaking time in the brine, rinse the beef brisket and soak in cold water for 24 hours.
3. Rinse the beef brisket and place into a large saucepan with the vegetables. Bring the mixture to the boil, reduce the heat and simmer for 2-2½ hours, or until the beef is very tender. Drain well.
4. Meanwhile for the horseradish mash, boil the potatoes in a large pan of salted water, for 10-15 minutes, or until tender. Drain well. Return the potatoes to the pan and heat over a low heat for 10-15 seconds to drive off any excess moisture.
5. Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter. Stir in the horseradish and chives and season, to taste, with salt and freshly ground black pepper.
6. To serve, carve the beef into thick slices and serve with the horseradish mash, vegetables and gherkins.
