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Mustard brisket with veg & beef broth

Mustard brisket with veg & beef broth

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Mustard brisket with veg & beef broth

Mustard enhances the flavours it's combined with, adding lovely warmth and depth

Mustard enhances the flavours it's combined with, adding lovely warmth and depth

Serves 8

Cooks In4 hours 35 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 453 23%

  • Fat 18g 26%

  • Saturates 6.6g 33%

  • Sugars 8g 9%

  • Salt 0.8g 13%

  • Protein 56.4g 112%

  • Carbs 17.6g 7%

  • Fibre 4.2g -

Of an adult's reference intake


  • 3 sticks of celery
  • 2 carrots
  • 2 onion
  • 2 kg beef brisket , fat left on if possible
  • 1 tablespoon English mustard powder
  • olive oil
  • 4 springs of fresh thyme
  • 2 fresh bay leaves
  • 10 peppercorns
  • 1 red cabbage
  • 1 bunch of rainbow chard
  • 1 bunch of cavalo nero or kale
  • 6 large gherkins
  • 3 handfuls shallots
  • 3 handfuls baby carrots
  • 3 handfuls baby turnips
  • 400 g new potatoes

Recipe From

Jamie Magazine

By Jamie Oliver


  1. Trim and roughly chop the celery. Peel and roughly chop the carrots, then peel and roughly chop the onions.
  2. Season the beef well and sprinkle with mustard powder. Pour 1 tablespoon of oil into a large pan over a medium-high heat.
  3. Place the beef in the pan and sear for about 10 minutes, using tongs to turn it so that it’s cooked all over. Cover the beef with water.
  4. Tie up the thyme and bay leaves into a bouquet garni and add to the pan along with the peppercorns. Add the chopped celery, carrots and onion. Bring to the boil, cover, reduce the heat and simmer for 4 hours.
  5. Cut the red cabbage into wedges, trim the leafy vegetables, and slice the gherkins lengthways. Trim and peel the shallots.
  6. After 3 hours 30 minutes, add the potatoes, baby carrots, baby turnips and shallots. Cook for a further 20 minutes. Add the cabbage and leafy vegetables for the last 10 minutes.
  7. When the meat is tender, remove from the broth with tongs and slice or shred with a carving knife.
  8. Divide the broth between bowls and serve the brisket and vegetables on a platter along with the sliced gherkins.

Watch the video: Aaron Franklin describing how he trims a brisket at Brisket Camp 2015


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