Hutspot — Carrots & Onions Mash with Beef Brisket

Ingredients

• 1½ lb Beef Brisket
• 1½ lb Carrots, sliced
• 3 Onions, roughly chopped
• 2 lb potatoes, peeled and cubed
• 5 tbsp butter
• 1 bay leaf
• ½ cup warm milk
• 1 tbsp coarse mustard
• Salt and black pepper

Method

1. Cover the Beef Brisket with water in a pot with the bay leaf and 1 tsp salt. Simmer gently for 90 minutes, skimming early, until it shreds under a fork.
2. Lift the meat out and keep it warm. Cook the potatoes, Carrots, and Onions in the same broth until everything is completely soft, 20–25 minutes.
3. Drain, keeping a cup of the cooking liquid, and let the vegetables steam dry for a minute in the hot pot.
4. Mash roughly with the butter and warm milk, adding cooking liquid until it is creamy but still textured — hutspot should not be smooth.
5. Season hard with salt and pepper. Serve the mash in a wide bowl with the sliced meat on top, mustard on the side, and any leftover broth as gravy.