Slow Cooked Brisket with Horseradish Mash - Vickies Recipe

Slow Cooked Brisket with Horseradish Mash - Vickies Recipe

Ingredients for slow cooked Brisket with Horseradish Mash

2-3kg Angus point end beef brisket

3-4 Cloved fresh garlic

4-5 Sprigs fresh rosemary

3 Tbl Dijon mustard

Salt and pepper seasoning

2 cups red wine


Chop the garlic and rosemary until fine.

Coat the brisket in Dijon mustard.

Place a sheet baking paper on the bench, sprinkle on the garlic, rosemary mix, and salt and pepper roll the brisket on the baking paper mix insuring you coat all the meat.

Place the brisket in a hot pan to brown the outside, place brisket on a bed of rosemary sprigs in a deep dish, pour over red wine.

Cover with two layers of tinfoil to keep the moisture in and cook at 150c for 4-5 hours.

Allow to rest for 30-40 minutes before serving with horseradish mash and red wine jus.

Horseradish Mash

Boil 500gms Agria potatoes in salted water, about 30 minutes

When potatoes are soft place drain and place through a potato ricer, this will make the mash light and fluffy.

Add 25gms butter 3 teaspoons horseradish sauce and ½ cup warmed milk, season with salt and pepper.

Makes approx. 8-10 portions.