Slow Cooked Scotch Beef Brisket with Goose Fat Roasties & Cauliflower Recipe

Ingredients

• 1.8kg piece of rolled Scotch Beef brisket (order it from your butcher)
• 1 teaspoon flaked sea salt and ground black pepper
• 2 tablespoons plain flour
• 3 tablespoons vegetable oil
• 3 sticks celery, roughly chopped
• 2 medium onions, roughly chopped
• 2 medium carrots, roughly chopped on the diagonal
• 1 large parsnip, roughly chopped (optional)
• 200g button mushrooms
• 3 cloves garlic, finely chopped
• 1 tablespoon dried porcini mushrooms, crushed into small pieces
• 3 sprigs thyme
• 500ml red wine
• 500ml fresh beef stock
• 1 tablespoon finely chopped parsley
• For the Goose Fat Roasties and Cauliflower
• 600g potatoes, peeled and quartered
• 1 teaspoon salt for the boiling water
• 1 medium head cauliflower, leaves removed and broken into florets
• 2 tablespoons goose fat or any vegetable oil
• Salt
• ground pepper