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Salt Beef and Horseradish Mash Recipe


• 4½lb/ 2kg salt beef brisket joint, tied

For the vegetables
• 2 carrots, peeled & chopped
• 1 onion, peeled & cut into wedges
• 2 celery stalks, chopped
• 1 leek, chopped
• 2 garlic cloves, peeled

For the horseradish mash
• 17½oz/500g potatoes, peeled, chopped
• 5¼oz/150g butter
• 1 tbsp creamed horseradish
• 1 tbsp chopped fresh chives
• Salt and black pepper
• Gherkins

How to prepare

1.    Rinse the joint of beef brisket, before placing into a large saucepan with all of the vegetables. Cover the brisket completely with cold water and bring to the boil. Reduce the heat and simmer for 2 to 2½ hours; make sure the beef is very tender. Drain.

2.    For the horseradish mash, boil the potatoes in a pan of salted water, for 10 - 15 minutes, or until tender. Drain.

3.    Return the potatoes to the pan and heat over a low heat for 10-15 seconds; this should get rid of any excess moisture.

4.    Mash the potatoes until smooth using a potato masher, before adding in the  butter, chives and the creamed horseradish, season to taste with salt and pepper.

5.    Carve the beef brisket into thick slices and serve with the horseradish mash, gherkins and vegetables.

Eat & enjoy,
Meat No Veg!