Oli’s Roast PotaToad in the Hole with Slow Cooked British Beef Brisket 

“When Ladies in Beef challenged me to create a dish showing a twist on the classic Beef Roast it HAD to be my Roast PotaToad in the Hole. What better way to show off the naturally delicious British beef brisket and bring out its flavour than by slow cooking it and loading it onto a Roast Potato filled Yorkshire pudding. I’ve also learnt that British beef is amongst the most sustainable in the world (GHG equivalent CIEL 2020), making it a fantastic lunch or dinner option.” – Oli Paterson, @elburritomonster

Ingredients

The Beef: 

1.5kg British Beef Brisket 

1 tsp salt 

2 medium onions 

8 cloves garlic  

500ml rich beef stock 

300ml red wine 

2-3 tsp cornflour 

The Roast Potato Yorkies: 

4 x 8 inch cake tins  

1kg starchy potatoes 

200ml sunflower oil  

200ml eggs 

200ml whole British milk  

200ml plain flour  

1/2 tsp salt 

1/2 tsp MSG 

The Braised Red Cabbage: 

1 small red cabbage 

1 tbsp butter  

200ml red wine  

3 tbsp white wine vinegar  

2 tbsp soft brown sugar 

2 tsp garam masala 

Salt and pepper 

The Horseradish Mayo: 

1 tbsp horseradish 

1 tbsp Mayo 

1 lemon 

The Cheesy Greens: 

200g mangetout 

200g kale 

The Sauce: 

25g butter 

25g flour 

250ml whole British milk  

150g strong white cheddar 

1 tsp mustard 

1 tbsp white wine vinegar 

Salt and Pepper 

2 tbsp panko to top 

100g cheddar or Red Leicester to top 

The Glazed Carrots: 

1 tbsp butter 

6 medium carrots 

1 tsp mustard 

2 tsp honey 

1 tsp soy sauce 

2 tsp white wine vinegar 

Salt and pepper 

The Garlic Mushrooms: 

1 tbsp sunflower oil  

12 button mushrooms 

25g butter 

6 cloves garlic 

Small handful coriander 

Salt and pepper 

Instructions

The Beef: 

1. Cut the beef brisket into 2-inch chunks and scatter over the salt 
2. Heat a pan to a high heat and sear off the beef for a minute a side until browned 
3. Roughly chop the onion and peel the garlic and lay in a deep ovenproof dish and add the beef on top 
4. Deglaze the beef pan with red wine and add to the beef with the stock 
5. Add the lid and bake at 140C for 3-4 hours until the beef is falling apart 

The Yorkie Roasties: 

1. Add equal volumes eggs flour and milk into a large bowl with some salt and MSG and whisk to a smooth batter then pour into a jug and leave in the fridge  
2. Fill up 4 8 inch cake tins each with 50ml sunflower oil at 220C 
3. Peel the potatoes and cut into 1.5-2 inch chunks and add to a pan of boiling salted water for 13 minutes then drain and shake to fluff up the outside  
4. Add the potatoes to each cake tin, flip around to coat, and bake for 20 minutes 
5. Pull out and flip then pour around the Yorkshire pudding batter in each then straight back into the oven, reduce the heat to 200C and bake for 23-26 minutes until the Yorkshire puddings is golden brown and set 

The Braised Red Cabbage:

1. Finely slice the red cabbage and fry in the butter on medium heat for 3-4 minutes until you see some browning and they have started to soften 
2. Add the wine, vinegar, sugar, garam masala, salt and pepper, cover with a lid and simmer for 45min to an hour, stirring every so often 

The Cheesy Greens: 

1. Melt the butter and add the flour and cook on a low-medium heat for 2 minutes before slowly whisking in all the milk to combine to a smooth bechamel 
2. Grate in 150g cheddar and add the mustard, vinegar, and salt and pepper to taste 
3. Boil/steam the mangetout and kale for 2 minutes then fully drain 
4. Add to a heat roof dish and pour over the cheese sauce and mix, then top with panko and 100g more cheese and slide under the grill for 2 minutes to form a cheesy crust  

The Glazed Carrots: 

1. Peel the carrots and slice in half lengthways 
2. Add to a pan of boiling water for 5 minutes then drain 
3. Fry in the butter for 4-5 minutes on medium heat to brown them off  
4. Add the mustard, honey, soy sauce, vinegar, salt and pepper and toss around to coat  

The Garlic Mushrooms: 

1. Mince the garlic and finely chop the coriander then combine with salt, pepper, and butter  
2. Heat a frying pan to a high heat and add the oil and mushrooms and fry and toss around for 4-5 minutes til golden brown 
3. Turn off the heat and add the garlic butter and toss around allowing to melt and coat 

The Horseradish Mayo: 

1. Mix the horseradish sauce and mayo and juice the lemon 
2. Add salt and pepper to your liking 

Get the roast potato Yorkshire pudding and lay your carrots, cabbage, cheesy greens, slow cooked British Beef, garlic mushrooms and horseradish Mayo and enjoy!