Slow Cooked Brisket with Horseradish Mash - Vickies Recipe
Ingredients for slow cooked Brisket with Horseradish Mash
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.
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.
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.