Salt Beef and Horseradish Mash

Flavorful salt-brined beef brisket served with creamy horseradish-infused mashed potatoes and seasoned root vegetables.

Dinner Beef Potatoes Main Course Brined

Estimated Nutrition

Calories

841.8

kcal / serving

6734.4 kcal total

Carbs

20.7g

per serving

165.8 g total

Fat

52.3g

per serving

418.6 g total

Protein

53.2g

per serving

425.2 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

Demerara Sugar

for the brine

CondimentsSauces

tbsp

Creamed Horseradish

Dairy

150

Butter

Meat

Beef Brisket

joint, tied

NutsSeeds

1.5

Sea Salt

for the brine

tsp

White Peppercorns

for the brine

piece

Star Anise

for the brine

piece

Cloves

for the brine

piece

Bay Leaves

for the brine

sprig

Thyme

fresh, for the brine

clove

Garlic

peeled

handful

Parsley

fresh

handful

Thyme

fresh

tbsp

Chives

chopped fresh

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

Vegetables

piece

Carrots

peeled and chopped

piece

Onion

peeled and cut into wedges

stalk

Celery

chopped

piece

Leek

chopped

500

Potatoes

peeled and chopped

piece

Gherkins

to serve

Method

Boil all brine ingredients in 5 litres of water for 3 minutes and cool completely.

Submerge beef in brine for 5 days in a cool place, then rinse and soak in cold water for 24 hours.

Simmer the beef and vegetables in water for 2.5 hours until tender and drain well.

Boil the potatoes in salted water for 15 minutes, drain, and dry over low heat.

Mash the potatoes, then beat in the butter, horseradish, chives, and seasoning.

Slice the beef and serve with the mash, vegetables, and gherkins.