Beef Brisket Baguette With Stout Onions & Peppercorn Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel your brown onion[s] and slice into rings then add to an oven-proof dish and spread over half your stout paste (you'll use the rest later!), then add your slow cooked beef brisket and any juices on top of the onion, cover the beef with the remaining stout paste and half your cracked black pepper (save the rest for later!)

Cover with tin foil and put the dish in the oven for 25 min

Meanwhile, cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray with a drizzle of vegetable oil and a small pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

Chop your tomato[es] into wedges

Wash your salad, then pat dry with kitchen paper

Combine the remaining cracked black pepper and half your mayo (save the rest for later!) in a small bowl – this is your black pepper mayo

Combine your Dijon mustard and white wine vinegar with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of pepper in a large mixing bowl – this is your Dijon dressing

Add the tomato wedges and most of the salad (save the rest for later!) to the Dijon dressing and gently toss it all together – this is your Dijon salad

Once the chips are done, remove the tray from the oven, add your baguette[s] and return the tray to the oven for 2-3 min or until warmed through and crusty

Tip: You can pop them on top of the chips to save on washing up!

Once the beef is cooked, transfer the cooked beef and the stout onions to a clean board (reserve the juices in the dish!)

Slice the cooked beef

Stir the remaining mayo through the juices in the dish – this is your gravynaise