Delicious hot off the stove and even better when reheated the next day, our brisket stew is the comfort meal you need this winter. It’s also an amazing freezer option, so spend some time over a weekend making a big batch, and then you have dinner for a night when you really don’t feel like cooking.

SERVES 6 // COOKING TIME 80 min

INGREDIENTS
For the brisket stew
2 tbsp flour
Salt and black pepper
1 kg brisket, chopped
2 tbsp olive oil
1 onion, peeled and chopped
800 ml beef stock
410g tin chopped tomatoes
330 ml beer
2 tbsp Worcestershire sauce
2 bay leaves
2 tbsp chopped parsley, plus extra to garnish
For the mashed potatoes
1 kg potatoes, peeled and chopped
100g butter
½ cup milk

METHOD
For the brisket stew
1. Mix the flour, salt and pepper in a bowl. Toss the brisket in it to coat.
2. Heat the oil in a pan over medium heat and fry the onion for 5 minutes, until translucent. Add the meat and brown on all sides.
3. Add the remaining ingredients, season and bring to a simmer. Cook for 1 hour, until the meat is tender.
For the mashed potatoes
1. Boil the potatoes in a large pot of salted water for 15 minutes, until soft.
2. Drain, then return the potatoes to the pot over low heat. Shake the pot, allowing steam to escape, then add the butter and milk. Mash and season.
3. Serve the stew on top of the mash, garnished with parsley. Alternatively, allow the stew and mash to cool, then freeze separately in sealed containers and store for up to 6 weeks. Defrost in the fridge overnight and heat through to serve.

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