Black Garlic Sauce Pot-Roast Beef Brisket with Horseradish Mash Potatoes ​

Serves 6


Recipe Source - Chef Mitch Maier

Prep Time - 35 Minutes

Cooking Time - 2 hours 15 Minutes

Total Time - 2 hours 50 Minutes 





1/3 cup Chef Mitch Maier Black Garlic Sauce & Marinade

3 1/3 pounds beef brisket

2 tablespoon olive oil

4 cups shallots, peeled

2 cups celery stalks, roughly chopped

5 cups carrots, roughly chopped

5 cups parsnips, roughly chopped

2 each garlic clove, crushed

thyme sprigs

1 1/3 quart beef stock

1 tablespoons horseradish

8 each Russet potatoes , potatoes, into 1 1/4 in. chunks

2 1/2 tablespoons unsalted butter

4 tablespoons whole milk

3 1/2 tablespoon horseradish sauce

1/2 cup flat leaf parsley, chopped


Cooking Instructions:


1. Preheat the oven to 275 F. Pour the Chef Mitch Maier Black Garlic Sauce & Marinade into a shallow bowl and roll the beef in it; season well. Heat half the oil in a deep ovenproof casserole over a medium-high heat and add the beef. Cook for 1-2 minutes on each side until browned all over; take care as the Black Garlic Sauce & Marinade can burn easily. Remove from the pan, return to the Black Garlic Sauce & Marinade bowl and set aside.

2. Heat the remaining oil in the pan over a medium heat and add the shallots, celery, carrots and parsnips. Sauté over a medium-high heat for 5 minutes until beginning to brown. Return the beef to the pan with the Black Garlic Sauce & Marinade, garlic, thyme and stock. Season, then bring to the boil and cover with a tightly fitting lid. Transfer to the oven and cook for about 3 hours 30 minutes, or until meltingly tender, turning the beef and stirring the vegetables regularly.

3. Meanwhile boil the potatoes in salted water for 10-12 minutes until tender, then drain. Return to the pan and allow to dry for 2 minutes, then mash with the butter, milk and horseradish. Season and add the parsley.

4. Remove the beef from the pan and wrap in foil to rest. Place the pan over a high heat and bring the gravy to the boil. Simmer briskly for 20-25 minutes until reduced by half; season. Slice or shred the beef and serve with the vegetables, gravy and horseradish mash potatoes.



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