Looking for a mouthwatering feast to feed an army? Farmdrop’s intensely rich slow braised brisket with (everybody’s favourite) Yorkshire puddings is the easy peasy crowd pleaser you’re after.

Cook the brisket the day before, or overnight if you want to get ahead.

Like this? Then why not try Farmdrop’s Falafel Scotch Eggs recipe

Ethical online grocer, Farmdrop delivers farmer’s market food direct from local producers to door in just 19 hours, offering convenience with a conscience..

Current Farmdrop producers include Forager which supplies wild herbs, spices and ingredients to some of the world’s top Michelin starred restaurants, Story Organic.

www.farmdrop.com/london

Ingredients

For the Brisket

  • 1kg beef brisket
  • 2 onions, finely diced
  • 3 garlic cloves, finely chopped
  • 2 bay leaves
  • 400g chopped tomatoes
  • 2 tbsp Worcestershire sauce

For the marinade (all from larder)

  • 1 tbsp English mustard
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tbsp cinnamon
  • 1 tbsp cayenne
  • Juice 1 lemon

Yorkies

  • 200g plain flour
  • 4 eggs
  • 300ml whole milk
  • Sunflower oil

Here’s how you do it

  1. Preheat the oven to 150°C. Rub the meat with 1 tbsp sunflower oil and plenty of seasoning. Sear in a hot frying pan for a minute each side until golden brown. Transfer to a deep baking tray and rest. In the same frying pan, sweat the onions on a low heat with the garlic and bay leaves for 5 minutes, stirring frequently.
  2. Pour the marinade ingredients over the rested brisket, roll up your sleeves and massage into the flesh. Pour the onion mixture, Worcestershire sauce and chopped tomatoes into the dish with the meat. Pop into the oven uncovered for 6-8 hours, turning the brisket every hour to guarantee tender, moist meat. If the pan starts to dry out, add a mug of water.
  3. Once the meat is falling apart and sauce thickened, remove from the oven and cover with a thick layer of foil to keep warm while you prepare the other elements.
  4. For the Yorkshire puddings, crank the oven heat up to 220°C. To a large bowl, add the flour, eggs, salt and pepper. Whisk to a thick paste then slowly add the milk, whisking constantly until you reach single cream consistency (don’t worry if you’ve still got a few lumps). Pop in the fridge for at least 30 minutes (or overnight) to rest.
  5. Pour 1cm of sunflower oil into each of the 12 holes in a muffin tin and heat in the oven for 5 minutes (the oil needs to be super hot). Remove the muffin tin from the oven and quickly (but carefully) pour batter equally into the holes. Pop back in the oven on middle shelf and cook for 20-25 minutes, without opening the oven, until the puddings have risen and are crisp and golden brown (cooking times vary wildly so keep a close eye after 20 minutes).
  6. To serve, pull the brisket apart with two forks, mopping the sauce up as you go. Divide the yorkies between plates and dollop the brisket on top. Serve with English mustard or fiery horseradish sauce.

Chef’s Tip: If preparing the brisket ahead of time, separate the sauce from the brisket then allow to cool and refrigerate. When you’re ready to reheat. skim and remove the fat from the top of the sauce, add the brisket back to the pan and warm through in a baking dish.

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