Ingredients

The following ingredients have 4 Servings
  • 2 tbs olive oil
  • 1.5kg corned beef brisket, uncooked (see Notes)
  • 2 onions, sliced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 100ml tomato sauce (ketchup)
  • 100g dark brown sugar
  • 1 tablespoons onion powder
  • 2 teaspoons smoked paprika (pimenton)
  • 2 cups (500ml) chicken stock
  • 6 carrots, roughly chopped
  • 1 tablespoon chopped chives
  • 50g unsalted butter
  • 800g desiree potatoes, chopped
  • 1/2 cup (125ml) milk
  • 1 1/2 tbs horseradish cream

Instruction

  • Preheat the oven to 160C.
  • Heat 1 tbs oil in a casserole over medium-high heat. Season the brisket, then cook, turning, for 8-10 minutes until browned. Remove from pan and set aside.
  • Heat remaining 1 tbs oil and add the onion to the casserole. Cook, stirring, for 3-4 minutes until softened. Reduce heat to medium, add the garlic and cook for a further 1 minute or until fragrant. Add the tomato paste, tomato sauce, brown sugar, onion powder and paprika, then cook, stirring, for a further 1-2 minutes until well combined. Add the stock and bring to a simmer. Return brisket to the casserole, fat-side up. Cover surface with baking paper, then cover with a lid and bake for 3-3 1/2 hours until tender.
  • Meanwhile, place the carrot in a pan of cold, salted water. Bring to the boil, then simmer for 10-15 minutes until tender. Drain, then toss with chives and half the butter. Set aside and keep warm. Place potato in a separate pan of cold, salted water. Bring to the boil, then simmer for 15-20 minutes until tender. Drain and return to pan. Heat gently, stirring, to remove any excess water. Mash until smooth. Add the milk, horseradish cream and remaining 25g butter. Season and stir until smooth.
  • Remove the brisket and rest, loosely covered with foil, for 10 minutes. Return casserole to medium-high heat and cook onion sauce for a further 5 minutes or until thickened.
  • Shred the brisket into thick slices and divide among plates with the horseradish mash and carrots. Top with the onion sauce to serve.