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Andi’s Lobby inspired beef brisket
Fruit and vegetables
200g/7oz
onions
, chopped (about 1 large
onion
or 2 small)
3
garlic
cloves, peeled and cut in half
20g/⅔oz
carrots
, chopped
20g/⅔oz
celery
, chopped
20g/⅔oz
thyme
20g/⅔oz
rosemary
250g/9oz
carrots
, finely chopped
250g/9oz
onion
, finely chopped
250g/9oz
celery
, finely chopped
150g/5½oz
swede
, finely chopped
25g/1oz fresh
thyme
, leaves picked
25g/1oz
rosemary
, chopped
25g/1oz flatleaf
parsley
, finely chopped, to garnish
Tins, packets and jars
60g/2¼oz
English mustard
Cooking ingredients
4
bay leaves
salt and freshly ground
black pepper
100g/3½oz
honey
25g/1oz all-purpose
seasoning
120g/4½oz
pearl barley
250ml/9fl oz
rapeseed oil
, for deep-frying
1 tsp all-purpose
seasoning
, to taste
Meat, fish and poultry
500g/1lb 2oz
beef
bones and off cuts
1kg/2lb 4oz beef
brisket
Other
300ml/½ pint
red wine
500ml/18fl oz
ale
, preferably from Stoke-on-Trent
100g/3½oz beef
fat
or dripping
50g/1¾oz beef
fat
or dripping, cut into small cubes
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