Leek, potato & bacon bake
This bake is a cross between two classics – creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish
Salt beef with beetroot & horseradish relish
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 1 ½g piece of salted brisketor silverside of beef
- 1 large onionhalved
- large bunch parsley
- 6 young carrotsscrubbed and left whole
- 6 small leeks
For the relish
- 3 large homecooked beetrootcoarsely grated
- 3 tbsp freshly grated horseradish
- 2 tsp golden caster sugar
- 2 tbsp balsamic vinegar
Nutrition: per serving
- kcal542
- fat30g
- saturates13g
- carbs21g
- sugars19g
- fibre6g
- protein50g
- salt4.14g
Method
step 1
Put the beef in a pan that is big enough to fit it and all the vegetables. Cover it with water and bring to the boil, skimming off the froth that comes to the surface. Tip the onion and parsley into the pot and simmer gently for 1 hr, skimming as necessary. Add the carrots and simmer for 30 mins. Finally, add the leeks and simmer for 30 mins longer. The meat is ready when it feels tender when prodded with a fork.
step 2
While the meat cooks, mix the beetroot and horseradish with the sugar and vinegar until the sugar has dissolved. remove the beef and place it on a board. Scoop out the carrots and leeks into a serving dish. Slice the beef at the table and serve with the vegetables and beetroot relish – but warn everyone that a little goes a long way! You can also offer some cooking liquid to drizzle over if anyone wants it.
