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

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Ingredients

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1
Preheat an oven to 180°C/gas mark 4 and season the brisket all over with salt and pepper
2
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
3
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
4
After 30 minutes, turn the temperature down to 150°C/gas mark 2 and cook for another 4½ hours
5
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
6
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
7
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
8
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
9
Reheat the hispi cabbage quarters in the steamer or in a pan over a low heat
10
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
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