Pot-roast brisket with bone marrow mash and charred hispi cabbage

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A pot-roast brisket is a beautiful thing, slowly bubbling away in the oven until meltingly tender and deliciously soft. Here, chef Scott Goss pairs the meat with ridiculously indulgent mashed potatoes – complete with bone marrow stirred through – and a smoky, crisped wedge of hispi cabbage. The cooking liquid from the beef is reduced down into a beautiful gravy which turns this dish into the ultimate bowl of comfort food that's surprisingly simple to prepare.

A dish as luxurious and delicious as this needs a fantastic red wine to go with it, and Carnivor's Zinfandel is the ideal partner to the big, bold flavours of the beef. The jammy dark fruit notes of the wine are quickly followed by a slightly smoky, spicy finish, which both contrasts with the creamy mash and complements the rich brisket and reduced sauce.

First published in 2020





Preheat an oven to 180°C/gas mark 4 and season the brisket all over with salt and pepper
Place a large ovenproof saucepan over a high heat and add a dash of oil. Brown the brisket all over, then set aside. Turn down the heat to medium and then in the same pan add the onions (or shallots), garlic, carrots, celery, fennel and leek. Cook for 10 minutes, stirring occasionally, until softened
Add the thyme, bay leaves, star anise, fennel seeds and coriander seeds, then remove from the heat. Place a layer of vegetables in the base of a large ovenproof casserole dish, then put the brisket on top. Add the rest of the vegetables, then pour in the beef stock. Cover and place in the oven for 30 minutes
After 30 minutes, turn the temperature down to 150°C/gas mark 2 and cook for another 4½ hours
While the brisket cooks, place the potatoes into the oven and bake for 1 hour or until fully cooked. Add the double cream and unsalted butter to a saucepan and gently heat until melted, then gradually incorporate the flesh of the potatoes using a potato ricer. Once all the potato flesh has been added to the cream mixture, you should be left with a very silky mash. Season to taste, then set aside to be reheated before serving
Place a griddle or frying pan over a high heat and set up a large steamer. Add a dash of rapeseed oil to the pan and place the quartered hispi cabbage, cut-side down, in the pan until it is charred. Flip and char the other cut side of the cabbage, then place the quarters into the steamer for 11 minutes or until tender. Set aside to reheat before serving
Once the beef is cooked and very tender, carefully remove it from the sauce and set aside to rest. Pass the cooking liquid through a sieve into a clean pan and place over a medium-high heat to reduce to a gravy consistency
Place a frying pan over a high heat and add the scooped out bone marrow. Fry for a few minutes until cooked through and soft whilst you gently reheat the mash. Once the bone marrow is cooked, stir it into the mash and keep warm
Reheat the hispi cabbage quarters in the steamer or in a pan over a low heat
To plate, place a generous amount of the bone marrow mash on each dish. Carve the brisket into slices and place on top, then a cabbage quarter alongside. Pour over some of the reduced gravy and serve immediately
First published in 2020

A champion of Kentish produce, Scott Goss cooks comforting dishes full of familiar, nostalgically British flavours as executive chef of the I'll Be Mother restaurant group.

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