Organic brined beef with mash recipe

1. 1

   Bring the water, spices, sugar, salt and bay to the boil for 1 minute then cool.

2. 2

   Pierce the beef vigorously with a fork all over then pour the brine to cover and leave in the fridge for one to one and a half hours.

3. 3

   After the time has elapsed, remove the beef from the brine and rinse under cold water.

4. 4

   Place in a deep saucepan and cover with fresh water.

5. 5

   Bring to the boil then turn down to gentle summer and add the onion, carrot and celery sticks.

6. 6

   Cook for one and a half to two hours, until it's tender and almost falling apart.

7. 7

   Then leave to cool in the liquid, before serving with the mash (see below) vegetables, pickles and mustard of your choice.

8. 8

   While the beef is cooling, make the mash.

9. 9

   Cook the potatoes (with skins on) in salted water until soft.

10. 10

    Remove the skin and mash, then beat in the creme fraiche with a spatula, season with salt and pepper and serve with the beef.

* Per serving · 4 servings · Values may vary.

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