8 Farmdrop products in this recipe
Season and oil the brisket. Sear in a hot, heavy based, cast iron pan. Remove and set aside. Lower the heat.
Sweat onions and garlic in the same pan.
Pop the brisket in a dish or on some foil, you're about to get messy! On top of the brisket, dollop 1 tbsp mustard, 1 tbsp paprika, 2 tbsp brown sugar, 1 tsp cinnamon, 1 tsp cayanne and squeeze over the juice of 1 lemon. Massage the rub into every bit of the brisket. Place on top of the onions, which should now be soft. Add 3 tbsp Worcestershire sauce, 400g chopped tomatoes, 2 bay leaves. This then goes into the oven at 160 degrees C for 6-8 hours. Turn the brisket every now and then, add a little water if it's drying out.
If you're preparing the brisket ahead of time, once cooked and falling apart, separate the sauce from the brisket, allow to cool, refrigerate. When you're ready to reheat. skim the fat from the top of the sauce, add the brisket and warm through in a baking dish.
For the yorkies, pre-heat the oven to 220 C (if the brisket is in the oven, pop it on the stove on a low heat). To a large bowl add 200g plain flour, 3 eggs. Beat until there are no lumps, slowly add the milk, season. Pop in the fridge for 30 minutes - to a day. Pour oil into a 12 hole muffin tin and heat in the oven for 5 minutes (the oil needs to be super hot). Remove muffin tin from oven and pour batter into the holes. Pop back in the oven on middle shelf for 20-30 minutes - cooking times vary wildly, keep a close eye after 20 minutes - they need to be high, crisp and brown.
To serve, pull the brisket apart with two forks, mopping the sauce up as you go, spoon onto the yorkies and top with horseradish.
For the Brisket
For the Rub (All Larder) - 1 tbsp mustard - 2 tbsp brown sugar - 1 tbsp paprika - 1 tbsp cinnamon - 1 tbsp cayanne - Juice 1 lemon