Brisket Stuffed Jacket Potatoes
Brisket Stuffed Jacket Potatoes
1 Harvey Beef WA Beef Brisket with Seeded Mustard and Black Pepper (approx 1kg) 1 Tbsp olive oil 1 onion, finely diced 2 garlic cloves, minced 2 celery stalks, diced 1 ½ cup beef or chicken stock 1 Tbsp seeded mustard (or mustard) ½ tsp salt Jacket Potatoes 8 large potatoes (one each per person), approximately the same size to cook for the same duration. 2 Tbsp olive oil Sea salt Coleslaw 2 Tbsp good quality mayonnaise 1 cup natural yoghurt 4 spring onions, sliced into rings 2 pickled gherkins, finely diced (optional) 1 x 300g bag pre-prepared coleslaw (we like the rainbow coleslaw including purple cabbage)
to Prepare:
Pre-heat oven to 160°C
1. Bring brisket out of the refrigerator and to reach room temperature. (approximately 30 minutes).
2. Add oil to a heavy based, oven safe pot and place over medium high heat.
3. Seal each side of the brisket for a few minutes to brown before removing from pot and set aside.
4. Add onion, garlic and celery to the same pot and cook, stirring, for 4-5 minutes, or until onion is translucent.
5. Stir through stock, additional mustard and salt. Bring the liquid to a simmer.
6. Return the sealed brisket back into the pot and settle amongst the vegetables and liquid.
7. Seal the pot with a tight-fitting lid or foil and place in the oven for 4-5 hours, depending on the weight of your brisket. (4 hours for a 1kg brisket).
8. Check liquid after 2 hours, topping up with water or stock as required.
9. While the brisket is cooking, pop the potatoes in a saucepan topped with cold water and bring to the boil. Simmer for ten minutes to par boil before draining. Dry the potatoes well with a clean tea towel.
10. Once cooked, remove the brisket from the oven and turn the heat up to 210°C.
11. Place the potatoes on a baking tray, rub with olive oil and season with sea salt. Bake for 15-20 minutes, or until the potatoes are crispy on the outside and soft on the inside.
12. Meanwhile, shred the tender brisket meat with two forks and stir it evenly through the marinade in the pot.
13. Prepare coleslaw dressing by stirring together mayonnaise, yoghurt, spring onions and gherkins (if using) in a large bowl. Set aside half of the dressing to use as a drizzle for the potatoes.
14. Add the coleslaw to the dressing and toss to coat.
To Serve:
Cut open each potato, fill with brisket, pile with coleslaw and finish with a drizzle of coleslaw dressing, additional spring onions and a scattering of diced gherkin.
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