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Bacon roasted brisket with horseradish gravy, rosemary roast carrots and creamed spring cabbage

Ingredients

• 1kg trimmed brisket of beef
• 8 rashers smoked streaky bacon
• 2 onions, peeled and quartered
• 1 beef stock cube, dissolved in 250ml boiling water
• 2 tablespoons horseradish sauce
• Bacon roasted brisket
• Wrap the bacon round the beef and wrap in lightly oiled tin foil.
• Place in a casserole and add the onions and stock.
• Put a lid on and cook for 3 hours at 140oc or until meat is fork tender.
• Blend the juices with the horseradish.
• Rest the meat and slice.
• Rosemary roast carrots
• 6 carrots, peeled and cut in half lenghtwise
• 1 tablespoon rosemary leaves
• 2 tablespoons olive oil
• 1 teaspoon seasalt

Method

Toss the carrots, rosemary, oil and salt together.

Place in a baking tray and cover with foil.

Roast at 180oc for half an hour. Remove foil and cook until slightly caramelized.

Serve.

Creamed Cabbage

Ingredients

• 1 spring cabbage
• 2 onions, peeled and sliced finely
• 50g butter
• 100ml double cream
• good pinch fresh nutmeg
• few grinds fresh black pepper
• salt to taste

Method

Remove the outer leaves from the cabbage and remove the tough rib in the middle.

Shred finely and wash.

Cook the onions in the butter in a large saucepan until golden and soft.

Add the cabbage, nutmeg, pepper and salt and cook for about 3 minutes or until wilted.

Add the cream and cook for 2 minutes on high heat.

Serve.