Ingredients

• 2 medium onions, diced
• 2 garlic cloves, crushed
• 800g lean brisket of beef
• 4 carrots, diced
• 4 leeks, diced
• 2 sticks celery, chopped
• 1 litre meat stock
• 2 tbsp yellow split peas, soaked overnight
• 1 bouquet garni
• 400g cauliflower and broccoli florets
• 2 tbsp chopped fresh parsley
• freshly ground black pepper, to taste

Cooking Instructions

1. Heat a heavy-bottomed, non-stick frying pan and then dry-fry the onions and garlic for 2–3 minutes until soft.
2. Add the beef, seasoning well with black pepper, and continue to cook over a high heat until the meat is well sealed.
3. Transfer the contents of the pan to a large flameproof casserole dish and add the carrots, leeks and celery.
4. Pour in the meat stock, then add the split peas and the bouquet garni.
5. Cover with a lid and simmer gently for 1 1/2 hours, or until the meat is tender.
6. Remove the beef from the dish and keep it warm.
7. Add the cauliflower and broccoli florets to the casserole and cook for a further 5–6 minutes.
8. Carve the beef into thin slices, then serve with the vegetable casserole and sprinkle the chopped parsley over the top.

Tips

Brisket is ideal for slow-cooking – it can be cooked a day in advance and served cold.