Salt beef and horseradish mash recipe
 Salt beef has a wonderfully unique flavour and is perfect paired with horseradish mash. 2kg/4lb 6½oz beef brisket joint, tied 2kg/4lb 6½oz beef brisket joint, tied 500g/1lb 2oz demerara sugar1.5kg/3lb 5oz sea salt1 tsp white peppercorns1 star anise4 cloves4 bay leavessprig fresh thyme 500g/1lb 2oz demerara sugar 1.5kg/3lb 5oz sea salt 1 tsp white peppercorns 1 star anise 4 cloves 4 bay leaves sprig fresh thyme 2 carrots, peeled, chopped1 onion, peeled, cut into wedges2 celery stalks, chopped1 leek, chopped2 garlic cloves, peeledhandful fresh parsleyhandful fresh thyme 2 carrots, peeled, chopped 1 onion, peeled, cut into wedges 2 celery stalks, chopped 1 leek, chopped 2 garlic cloves, peeled handful fresh parsley handful fresh thyme 500g/17½oz potatoes, peeled, chopped150g/5¼oz butter1 tbsp creamed horseradish1 tbsp chopped fresh chivessalt and freshly ground black peppergherkins, to serve 500g/17½oz potatoes, peeled, chopped 150g/5¼oz butter 1 tbsp creamed horseradish 1 tbsp chopped fresh chives salt and freshly ground black pepper gherkins, to serve Method For the brine, place all of the brine ingredients into a large saucepan and cover with 5 litres/8¾ pints of water. Bring the mixture to the boil and cook for 2-3 minutes. Remove the pan from the heat and set aside to cool completely.Place the beef into a large non-metallic container and pour over the cooled brine, (ensure the beef is submerged in the brine). Set aside somewhere cool, preferably the fridge, for 3-5 days. After the soaking time in the brine, rinse the beef brisket and soak in cold water for 24 hours.Rinse the beef brisket and place into a large saucepan with the vegetables. Cover the brisket completely with cold water and bring the mixture to the boil. Reduce the heat and simmer for 2-2½ hours, or until the beef is very tender. Drain well. Meanwhile for the horseradish mash, boil the potatoes in a large pan of salted water, for 10-15 minutes, or until tender. Drain well. Return the potatoes to the pan and heat over a low heat for 10-15 seconds to drive off any excess moisture.Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter. Stir in the horseradish and chives and season, to taste, with salt and freshly ground black pepper.To serve, carve the beef into thick slices and serve with the horseradish mash, vegetables and gherkins. For the brine, place all of the brine ingredients into a large saucepan and cover with 5 litres/8¾ pints of water. Bring the mixture to the boil and cook for 2-3 minutes. Remove the pan from the heat and set aside to cool completely. For the brine, place all of the brine ingredients into a large saucepan and cover with 5 litres/8¾ pints of water. Bring the mixture to the boil and cook for 2-3 minutes. Remove the pan from the heat and set aside to cool completely. Place the beef into a large non-metallic container and pour over the cooled brine, (ensure the beef is submerged in the brine). Set aside somewhere cool, preferably the fridge, for 3-5 days. After the soaking time in the brine, rinse the beef brisket and soak in cold water for 24 hours. Place the beef into a large non-metallic container and pour over the cooled brine, (ensure the beef is submerged in the brine). Set aside somewhere cool, preferably the fridge, for 3-5 days. After the soaking time in the brine, rinse the beef brisket and soak in cold water for 24 hours. Rinse the beef brisket and place into a large saucepan with the vegetables. Cover the brisket completely with cold water and bring the mixture to the boil. Reduce the heat and simmer for 2-2½ hours, or until the beef is very tender. Drain well. Rinse the beef brisket and place into a large saucepan with the vegetables. Cover the brisket completely with cold water and bring the mixture to the boil. Reduce the heat and simmer for 2-2½ hours, or until the beef is very tender. Drain well. Meanwhile for the horseradish mash, boil the potatoes in a large pan of salted water, for 10-15 minutes, or until tender. Drain well. Return the potatoes to the pan and heat over a low heat for 10-15 seconds to drive off any excess moisture. Meanwhile for the horseradish mash, boil the potatoes in a large pan of salted water, for 10-15 minutes, or until tender. Drain well. Return the potatoes to the pan and heat over a low heat for 10-15 seconds to drive off any excess moisture. Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter. Stir in the horseradish and chives and season, to taste, with salt and freshly ground black pepper. Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter. Stir in the horseradish and chives and season, to taste, with salt and freshly ground black pepper. To serve, carve the beef into thick slices and serve with the horseradish mash, vegetables and gherkins. To serve, carve the beef into thick slices and serve with the horseradish mash, vegetables and gherkins.