Beef Brisket With Cauliflower Mash

Method

• 1)

  Whack your oven on 160C, Pop your beef brisket into a casserole dish, add 1 tin of tomatoes and 500ml Undivided food co’s nourishing beef bone broth. Sprinkle with salt & pepper. Whack on the lid and bung it into the oven for 6hrs let it do its thing.

• 2)

  Remove the lid crank the oven up to 220C.

• 3)

  While the brisket is crisping up make the cauliflower mash by steaming a whole head of cauliflower until soft (approx 25mins). Remove it from the steamer and quarter it, add it to a blender with 50g butter, 100g Parmigiana Reggiano, 50g of butter, juice of half a lemon, season with salt and pepper then blitz it. Taste it to adjust the salt and lemon (i like mine really salty and lemony)

• 4)

  Chop some parsley for garnish, plate up creamy Cauliflower mash, add the broth Brisket, Garnish with Parsley and I like to pimp mine out with a little of the @undividedfoodco hot habanero good sauce.