Cook once, eat twice

B E E F B R I S K E T R A G U W I T H C R E A M Y M A S H

Serves 4 freeze brisket only Takes 4 hrs Cost per serve £1.54

1kg beef brisket joint, removed from the fridge 30 mins before cooking 3 tbsp olive oil 1½ tsp cumin seeds 30g butter 1 large onion, finely chopped 1 large carrot, finely diced 3 celery sticks, finely diced 3 garlic cloves, finely chopped 2 tbsp tomato purée 250ml red wine 400g tin plum tomatoes 1 beef stock pot, made up to 500ml 1kg white potatoes (we used Maris

Piper), peeled and quartered 100ml semi-skimmed milk 10g fresh oregano, leaves picked and chopped, plus extra to serve

1 Rub the brisket with 1 tbsp oil; season. Heat a large, heavy, lidded saucepan over a high heat and sear the brisket on all sides for 6 mins or until browned all over. Remove and set aside. 2 Reduce the heat to medium and toast the cumin seeds in the pan for 1 min until fragrant. Add 10g of the butter, the remaining oil and the onion, carrot and celery. Cook for 8 mins, stirring occasionally, until the mixture is softened. Add the garlic and cook for 1 min. 3 Increase the heat to mediumhigh, stir in the tomato purée and cook for 2 mins. Add the wine and bubble for 2 mins. 4 Stir in the tomatoes and stock; nestle the brisket into the sauce. Bring to the boil, then reduce the heat to low, cover and cook for 3½ hrs, turning the meat every hour. 5 About 10 mins before the brisket is ready, boil the potatoes for 12 mins until soft. Drain and leave to steam for 2 mins. Mash until smooth and beat in the milk and the remaining butter; season. 6 Put the brisket in a roasting dish and use 2 forks to shred it. Set aside. Add the oregano to the sauce and cook over a high heat for 6 mins. Return the meat to the pan. 7 Divide the mash between 4 bowls and top with half the ragu, reserving the rest for the tacos (see recipe, below). Top with extra oregano and black pepper to serve.

Each serving contains

Energy Fat Saturates

Sugars Salt 2320kJ 556kcal 29g 12g 8g 1g 28% 42% 59% 8% 17%

of the reference intake. See page 105. Carbohydrate 42g Protein 27g Fibre 5g

C H E AT ’ S B I R R I A TA C O S

Serves 4 Takes 25 mins Cost per serve £1.86

600g leftover beef brisket ragu 2 tsp chipotle paste 1 tsp smoked paprika 1 small onion, finely chopped 1 large vine tomato (100g), finely chopped 15g fresh coriander, roughly chopped 1 lime, juiced 8-pack mini tortilla wraps 150g grated mozzarella and cheese mix 2 tbsp sunflower oil 1 Put the ragu in a medium saucepan and stir in the chipotle paste and smoked paprika. Simmer for 6-8 mins over a medium heat. 2 Meanwhile, mix the onion, tomato, coriander and lime juice in a bowl; season and set aside. 3 Dip each tortilla into the ragu to coat one side in sauce, then lay out on a large chopping board, ragu-side down. Divide the brisket between them, leaving one half empty. Sprinkle over the cheese and fold over. 4 Heat 1½ tsp sunflower oil in a large, nonstick frying pan over a medium-high heat. Fry 2 tortillas for 2 mins each side until crisp and the cheese has melted. Transfer to a plate. Repeat with the rest of the tortillas and the remaining oil. Serve with the salsa.

Each serving contains

Energy Fat Saturates

Sugars Salt 2703kJ 649kcal 37g 15g 8g 2g 32% 55% 77% 9% 33%

of the reference intake. See page 105. Carbohydrate 39g Protein 32g Fibre 5g C O O K ’ S T I P

The beef brisket recipe will make more ragu than you need for the tacos, so freeze leftovers for future meals.