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By Jamie Oliver
Mothership Sunday roast brisket
4 hrs 30 mins
Super easy
serves 6
About the recipe
Roast beef is the ultimate treat, but brisket is your thrifty friend – it’s a forgiving, wonderful cut of beef with amazing flavour, whether you go for juicy, carveable slices or shreds of beautiful pulled meat. You can get a 1kg piece from the supermarket, but it’s best to get 2kg from your butcher and make amazing things out of the leftovers.
Save with Jamie, p118
Recipe From
Ingredients
2kg piece of beef brisket
olive oil
2 large onions
2 teaspoons English mustard
1 bunch of fresh rosemary (30g)
1.5kg potatoes
500g carrots
1 swede
1 knob of unsalted butter
140g plain flour
1 tablespoon blackcurrant jam
2 tablespoons red wine vinegar
vegetable oil
2 large eggs
100ml semi-skimmed milk
Top Tip
If you're not going to use all the leftover brisket within 2 or 3 days, simply portion it up and freeze for making meals in future weeks. Defrost in the fridge for 24 hours before cooking.
Method
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For the full recipe, head to page 118 of Save with Jamie.
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