Organic brined beef with mash recipe
Salted beef with creamy mash and freshly stewed vegetables. Serve with pickles and a mustard of your choice.
Ingredients
For the beef- 800 g organic beef skirt
- 1 l water, for brining
- 60 g sea salt
- 25 g demerara sugar
- 4 star anis
- 2 cinnamon sticks
- 4 juniper berries
- 2 bay leaves
- 4 large organic floury potatoes (eg King Edwards)
- 3 tbsp organic crème fraîche
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 100 mins
- Cooking Time: 100 mins
- Serves: 4
Step-by-step
- Bring the water, spices, sugar, salt and bay to the boil for 1 minute then cool.
- Pierce the beef vigorously with a fork all over then pour the brine to cover and leave in the fridge for one to one and a half hours.
- After the time has elapsed, remove the beef from the brine and rinse under cold water.
- Place in a deep saucepan and cover with fresh water.
- Bring to the boil then turn down to gentle summer and add the onion, carrot and celery sticks.
- Cook for one and a half to two hours, until it's tender and almost falling apart. Then leave to cool in the liquid, before serving with the mash (see below) vegetables, pickles and mustard of your choice.
- While the beef is cooling, make the mash. Cook the potatoes (with skins on) in salted water until soft. Remove the skin and mash, then beat in the crème fraîche with a spatula, season with salt and pepper and serve with the beef.
Monica Galetti has created a range of seasonal recipes for the Organic. Naturally Different campaign which demonstrate the benefits of buying organic products for the savvy shopper. For more information, visit: www.facebook.com/organicuk
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