Recipe: Slow-cooked brisket on roasted garlic mash

Ingredients

Stock
3l water
1 onion
1 whole garlic head, halved
2 carrots
1 lemon, halved
1 packet pickling spice
40g thyme
Salt and black peppercorns, to taste
2kg pickled brisket

Mashed potatoes
1kg potatoes, peeled and halved
1 garlic bulb
500ml (2 cups) milk
20g (2 tbsp) butter

Method

1. Add all stock ingredients to a pot. Add the brisket and bring to a boil. Cook until soft, about 2 hours. Drain and set aside.

2. Boil the potatoes until soft.

3. Preheat the oven to 180°C.

4. Pour the milk into a roasting dish. Cut tips off the garlic bulb and place upside-down in the milk. Cover with foil and roast in the oven for 1 hour.

5. Mash the potatoes with butter and roasted garlic. Serve the brisket together with the mashed potatoes.

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