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Beef brisket one-pot with pecorino mash recipe

Beef brisket one-pot with pecorino mash recipe

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This warming brisket and cannellini bean one-pot is a brilliant main for a festive dinner party with friends. Cooked low and slow on the hob, the beef is beautifully tender and full of flavour. Serve with creamy pecorino mash and bottles of sparkling S. Pellegrino water on the table to share. See method

  • Serves 6
  • Takes 4-4½ hrs
  • 636 calories / serving
  • Freezable
  • Gluten-free

Ingredients

  • 800g beef brisket joint (retain the string while cooking)
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 400g Chantenay carrots, halved lengthways, larger ones quartered
  • 2 celery sticks, roughly diced
  • 2 garlic cloves, crushed
  • 200ml red wine
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée​
  • 1 beef stock cube, made up to 400ml
  • 2 fresh rosemary sprigs, plus extra to garnish
  • 10g thyme, roughly chopped, plus extra to garnish
  • 1 x 400g tin cannellini beans, drained and rinsed

For the pecorino mash

  • 1kg floury potatoes, such as Maris Piper, peeled and halved, large ones quartered
  • 100ml semi-skimmed milk
  • 50g pecorino, finely grated

Perfect with:

S. Pellegrino Sparkling Natural Mineral Water, 6x1L Add a touch of sparkle to mealtimes. S. Pellegrino Sparkling Natural Mineral Water, 6x1L
Add a touch of sparkle to mealtimes.
Shop ingredients
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2660kj
    636kcal     32%

  • Fat

    30g 43%

  • Saturates

    12g 59%

  • Sugars

    13g 14%

  • Salt

    1.5g 24%

of the reference intake
Carbohydrate 44.9g Protein 35.7g Fibre 8.9g

Method

  1. Season the beef generously. Heat the oil in a large, lidded saucepan or flame-proof casserole dish over a medium-high heat. Brown the beef all over for 5-7 mins, turning occasionally, until sealed, then remove and set aside.
  2. Add the onion, carrots and celery to the pan. Cook for 6-8 mins over a medium heat until softened. Add the garlic and cook for 1 min more.
  3. Pour in the wine, scraping up any brown bits from the bottom of the pan. Simmer for 2-3 mins to reduce slightly. Stir in the tomatoes, tomato purée, hot stock, rosemary and thyme. Bring to a gentle simmer. Return the beef to the pan and almost fully submerge in the liquid. Cover and cook over a low heat for 3½-4 hrs until the beef is fork-tender, then stir in the beans.
  4. Meanwhile, cook the potatoes in a large pan of boiling water for 15 mins until tender. Drain well, then mash until smooth. Stir in the milk until fully combined, then fold in the cheese. Remove the beef from the sauce, discard the string and shred, then return to the sauce.
  5. Garnish with the extra rosemary and thyme and serve with the mash.

Freezing and defrosting guidelines

Defrost overnight in the fridge, then heat in a pan until piping hot throughout. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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