Ingredients

• 2kg/4lb 6½oz beef brisket joint
• tied
• 500g/1lb 2oz demerara sugar
• 1.5kg/3lb 5oz sea salt
• 1 tsp white peppercorns
• 1 star anise
• 4 cloves
• 4 bay leaves
• sprig fresh thyme
• 2 carrots
• peeled
• chopped
• 1 onion
• peeled
• cut into wedges
• 2 celery stalks
• chopped
• 1 leek
• chopped
• 2 garlic cloves
• peeled
• handful fresh parsley
• handful fresh thyme
• 500g/17½oz potatoes
• peeled
• chopped
• 150g/5¼oz butter
• 1 tbsp creamed horseradish
• 1 tbsp chopped fresh chives
• salt and freshly ground black pepper
• gherkins
• to serve

Directions

• For the brine
• place all of the brine ingredients into a large saucepan and cover with 5 litres/8¾ pints of water. Bring the mixture to the boil and cook for 2-3 minutes. Remove the pan from the heat and set aside to cool completely.
• Place the beef into a large non-metallic container and pour over the cooled brine
• (ensure the beef is submerged in the brine). Set aside somewhere cool
• preferably the fridge
• for 3-5 days. After the soaking time in the brine
• rinse the beef brisket and soak in cold water for 24 hours.
• Rinse the beef brisket and place into a large saucepan with the vegetables. Cover the brisket completely with cold water and bring the mixture to the boil. Reduce the heat and simmer for 2-2½ hours
• or until the beef is very tender. Drain well.
• Meanwhile for the horseradish mash
• boil the potatoes in a large pan of salted water
• for 10-15 minutes
• or until tender. Drain well. Return the potatoes to the pan and heat over a low heat for 10-15 seconds to drive off any excess moisture.
• Mash the potatoes until smooth using a potato masher or ricer
• then beat in the butter. Stir in the horseradish and chives and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• carve the beef into thick slices and serve with the horseradish mash
• vegetables and gherkins.