3 sticks of celery
2 carrots
2 onion
2 kg beef brisket , fat left on if possible
1 tablespoon English mustard powder
olive oil
4 springs of fresh thyme
2 fresh bay leaves
10 peppercorns
1 red cabbage
1 bunch of rainbow chard
1 bunch of cavalo nero or kale
6 large gherkins
3 handfuls shallots
3 handfuls baby carrots
3 handfuls baby turnips
400 g new potatoes
Method
- Trim and roughly chop the celery. Peel and roughly chop the carrots, then peel and roughly chop the onions.
- Season the beef well and sprinkle with mustard powder. Pour 1 tablespoon of oil into a large pan over a medium-high heat.
- Place the beef in the pan and sear for about 10 minutes, using tongs to turn it so that it’s cooked all over. Cover the beef with water.
- Tie up the thyme and bay leaves into a bouquet garni and add to the pan along with the peppercorns. Add the chopped celery, carrots and onion. Bring to the boil, cover, reduce the heat and simmer for 4 hours.
- Cut the red cabbage into wedges, trim the leafy vegetables, and slice the gherkins lengthways. Trim and peel the shallots.
- After 3 hours 30 minutes, add the potatoes, baby carrots, baby turnips and shallots. Cook for a further 20 minutes. Add the cabbage and leafy vegetables for the last 10 minutes.
- When the meat is tender, remove from the broth with tongs and slice or shred with a carving knife.
- Divide the broth between bowls and serve the brisket and vegetables on a platter along with the sliced gherkins.
source : https://www.jamieoliver.com
