Slow Cooked Beef Brisket Loaded Sweet Potato Fries W. Peppercorn Sauce

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

Cut your potato[es] (skins on) into fries

Add the fries and your cherry tomatoes to a baking paper-lined baking tray with a drizzle of vegetable oil and a 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

Peel and finely dice your shallot[s]

Peel and finely chop (or grate) your garlic

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

Once hot, add the diced shallot and cook for 2-3 min or until softened

Once the shallot has softened, add 1 tsp [1 1/2 tsp] [2 tsp] flour, your cracked black pepper and chopped garlic and cook for 1 min or until fragrant

Once fragrant, add your beef stock mix to the pan with your beef brisket joint[s] 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

Chop your chives finely

Once the beef is tender, transfer the beef (keep the sauce in the pan!) to a clean chopping board and pull apart using two forks – this is your pulled slow cooked beef brisket

Return the pan with the sauce to the heat and add your soft cheese and Dijon mustard with a generous grind of black pepper – this is your peppercorn sauce

Tip: Add a splash of boiled water if your sauce is looking a little thick!