What's good in

February

Best of British
Brussels sprouts

Cabbage

Chicory

Jerusalem artichokes

Kale

Leeks

Mushrooms

Parsnips

Pears

Potatoes

Purple sprouting broccoli

Rhubarb (forced)

Spring greens

Swede


From abroad
Blood oranges

Grapes

Lemons

Lychees

Passion fruit

Seville oranges


February
Best of British
Brussels sprouts
Cabbage
Chicory
Jerusalem artichokes
Kale
Leeks
Mushrooms
Parsnips
Pears
Potatoes
Purple sprouting broccoli
Rhubarb (forced)
Spring greens
Swede
From abroad
Blood oranges
Grapes
Lemons
Lychees
Passion fruit
Seville oranges
Slow-roasted beef brisket with potatoes and onions

Ingredients

2kg piece boned, rolled beef brisket (fresh, not salted)
4-5 garlic cloves, bruised
Good handful of thyme sprigs
Olive oil
Salt and freshly ground pepper
1-1.25kg potatoes, peeled and cut into large chunks
About 400g baby onions or shallots, outer skins removed

2kg piece boned, rolled beef brisket (fresh, not salted)
4-5 garlic cloves, bruised
Good handful of thyme sprigs
Olive oil
Salt and freshly ground pepper
1-1.25kg potatoes, peeled and cut into large chunks
About 400g baby onions or shallots, outer skins removed
Brisket's open-grained texture, generous fattiness and deep flavour make it perfect for slow roasting, as well as boiling. Ask your butcher for the thick end of the brisket, boned and rolled, and make sure he doesn't trim off the fat. Serves six to eight

Instructions

Preheat the oven to 200C/400F/gas mark 6. Put the brisket in a large roasting dish. Tuck the garlic and thyme inside and under it. Pour over two to three tablespoons of olive oil and massage into the meat, then season well. Put the meat in the oven for 20-30 minutes, then remove it. Turn down the oven to 130C/250F/gas mark 1/2 , cover the meat with foil and return to the oven for four hours.

After this time, the beef should be very tender. Baste it with its juices, add the potatoes and onions, and toss them in the fat, then turn up the heat to 170C/325F/gas mark 3 and cook, uncovered, for a further hour. Serve the beef in thick slices, with the potatoes, onions and a little of the rich cooking juices.

Instructions
Preheat the oven to 200C/400F/gas mark 6. Put the brisket in a large roasting dish. Tuck the garlic and thyme inside and under it. Pour over two to three tablespoons of olive oil and massage into the meat, then season well. Put the meat in the oven for 20-30 minutes, then remove it. Turn down the oven to 130C/250F/gas mark 1/2 , cover the meat with foil and return to the oven for four hours.
After this time, the beef should be very tender. Baste it with its juices, add the potatoes and onions, and toss them in the fat, then turn up the heat to 170C/325F/gas mark 3 and cook, uncovered, for a further hour. Serve the beef in thick slices, with the potatoes, onions and a little of the rich cooking juices.


