Beef Brisket Bourguignon & Potato Mash

• Peel potato and cut into large chunks. • Thinly slice carrot into rounds. • Trim green beans. • Trim baby broccoli and halve any thicker stalks of baby broccoli lengthways. • Finely chop garlic and brown onion (see ingredients). • Pick thyme leaves.

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water for 6 minutes. Place a colander or steamer basket on top and add baby broccoli and green beans. • Cover and steam until veggies are tender, and potatoes are easily pierced with a fork, for another 7-8 minutes.

• Transfer veggies to a bowl. Season and cover to keep warm. • Drain potatoes and return to saucepan. Add the milk, butter (for the mash) and a pinch of salt and mash until smooth.

• While the potato is cooking, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook sliced mushrooms and carrot until browned and softened, 2-3 minutes. Add onion, and cook until tender, 3-5 minutes • Add garlic, thyme leaves and tomato paste, and cook, stirring, until fragrant, 1-2 minutes. • Add the water, red wine jus, chicken-style stock powder, the butter (for the sauce), brown sugar and balsamic vinegar. Reduce heat to low and simmer until slightly reduced, 2-3 minutes. • Shred or slice beef brisket then stir through the mushroom sauce with any remaining brisket juices. Season to taste.