Pot-Roast Brisket with Bone Marrow Mash and Hispi Cabbage Recipe - Great British Chefs

Ingredients

• 1kg beef brisket, boneless
• rapeseed oil, for frying
• 1 hispi cabbage, quartered lengthways
• 2 onions, roughly chopped
• 1 garlic bulb, halved horizontally
• 2 carrots, roughly chopped
• 1 celery stick, roughly chopped
• 1 fennel, roughly chopped
• 1 leek, roughly chopped
• 4l beef stock, good quality
• 1/2 bunch of thyme
• 2 bay leaves
• 1 star anise
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 bone marrow, split and scooped out
• 1kg Maris Piper potatoes, washed
• 500ml of double cream
• 200g of unsalted butter
• sea salt
• freshly ground black pepper