Slow-Cooked Beef with Root Veg Mash | BBC Eat Well For Less

Ingredients

• 1kg beef brisket joint, cut into 4 pieces
• 1 tsp vegetable oil
• ½ tsp fine sea salt
• 28g reduced-salt beef stock pot or 1 reduced-salt beef stock cube
• 500ml boiling water
• 2 tbsp Worcestershire sauce
• 3 tbsp reduced-salt and sugar brown sauce
• freshly ground black pepper, to taste
• 400g carrots, peeled and roughly chopped
• 400g parsnips, peeled and roughly chopped
• 400g swede, peeled and roughly chopped
• 50g butter
• A bunch chives, finely snipped