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Pot roast brisket with dumplings, colcannon and horseradish sauce
Fruit and vegetables
1
Bramley apple
, peeled and chopped
2 tbsp creamed
horseradish
2
onions
, chopped
2
celery
sticks, sliced
4
carrots
, peeled and each cut into three pieces
2 fresh
thyme
sprigs
chopped fresh
parsley
, to garnish
small handful fresh flatleaf
parsley
, chopped
1kg/2lb 4oz
floury potatoes
, such as King Edwards or Maris Pipers, peeled and cut into chunks
200g/7oz
Savoy cabbage
or curly kale, finely shredded
Cooking ingredients
4 tbsp vegetable or
sunflower oil
500ml/18fl oz rich
beef stock
1
bay leaf
1 tsp
sugar
salt and freshly ground
black pepper
150g/5½oz
self-raising flour
salt and freshly ground
black pepper
Dairy, eggs and chilled
20g/¾oz
butter
75g/2½oz
suet
100g/3½oz
butter
, softened
100ml/3½fl oz full-fat
milk
Meat, fish and poultry
1.3kg/3lb boned and rolled beef
brisket
joint
Other
200ml/⅓ pint
beer
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