Slow Cooked Beef Brisket Au Poivre With Mash & Green Beans

Boil a full kettle

Peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Peel and finely chop (or grate) your garlic

Peel and finely dice your brown onion[s]

Dissolve your beef stock mix in 200ml [260ml] [340ml] boiled water

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the diced onion to the pan with a pinch of salt and cook for 3-4 min or until beginning to soften

Once the onion has softened, add the chopped garlic to the pan with your cracked black pepper and cook for 1 min or until fragrant

Once fragrant, add your Chinese rice wine and beef stock to the pan with your beef brisket joint and any juices and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 18-20 min, turning half way or until the beef is tender and the stock has reduced slightly

Reboil a kettle

Return the potatoes to a low heat with a knob of butter and a splash of milk

Season with a pinch of salt and mash until smooth – this is your mash

Trim, then add your green beans to a pot, cover them with boiled water (just enough to cover them)

Bring to the boil over a high heat and cook for 3-4 min or until tender

Once tender, drain the green beans and return to the pot with a knob of butter and a pinch of salt

Once the beef is tender, transfer the beef (keep the sauce in the pan!) to a clean chopping board and slice – this is your sliced beef

Return the pan with the sauce to the heat and add your clotted cream with generous grind black pepper and stir it all together – this is your peppercorn sauce