Braised Brisket Mac ‘N’ Cheese
For The Brisket
⭐️2 tsp salt
⭐️Drizzle Olive Oil
⭐️2 tsp black pepper
⭐️2 tsp garlic powder
⭐️2 tsp smoked paprika
⭐️1.5Kg Treway rolled brisket
⭐️500ml Potts beef stock (replace 400ml with beer if preferred)
⭐️1 tbs soft brown sugar
⭐️2 cloves garlic crushed
⭐️2 bay leaves and a handful of thyme springs
For the mac ‘n’ cheese
⭐️100g unsalted butter
⭐️100g plain flour
⭐️600ml whole milk
⭐️100ml double cream
⭐️1 tbsp dijon mustard
⭐️250g cooked macaroni
1, Preheat oven to 150 degrees
2, Combine the set, pepper, garlic and paprika in a bowl then rub all over the brisket.
3, Heat the oil in a heavy bottom casserole dish. Add the brisket and brown it on all sides.
4, Pour in the beef stock then add the sugar, garlic, bay leaves and thyme. Bring the liquid to the boil. Put a lid on or cover with a double layer of foil.
5, Cook for 3-3.5hrs basting now and again until the meat starts to fall apart. Add more water to the cooking liquor if necessary.
6, Remove the brisket from the pan, set to one side and cover with foil to keep warm. Bring the cooking juices to the boil and reduce by half.
7, After 15 mins shred the beef with two forks and pour over the sauce.
8, Turn up the oven to 200 degrees.
Mac ‘N’ cheese
1, Melt the butter in a saucepan and add the flour and cook for 3mins. Then gradually add the milk stirring continuously until the mixture is smooth and thick. Add the double cream, 150g cheddar, the mozzarella and the dijon mustard. Season with salt and pepper. Stir well to combine until the cheese has fully melted.
2, Add the cooked macaroni and stir gently until the pasta is fully coated.
3, Transfer the pasta mix to an ovenproof serving dish. Sprinkle over the remaining 50g cheddar on the top, then pile on the pulled brisket. Warm through in the oven for 5 minutes.
⭐️Replace the beef stock with beer if you aren’t cooking for mini farmers.
⭐️This is a very rich dish and a little goes a long way!