Eat the Six Nations: England – Roast beef, horseradish and Yorkshire pud burrito

Ingredients

• Beef brisket
• Salt & Pepper
• Ale, 1 bottle
• Beef stock, 200ml
• 1 tbsp Marmite
• 1 tbsp miso
• Sprig of rosemary
• 5 garlic cloves, lightly crushed
• Cavolo nero
• 150g plain flour
• 4 eggs
• 200ml milk
• Vegetable oil

Instructions

1. Setup your BBQ for indirect cooking at around 120C and place a chunk of oak smoking wood in the fire.
2. Season your brisket with salt and pepper and place it on your BBQ and smoke for around 2 hours.
3. After 2 hours of smoking, place your brisket in a dutch oven and then add the ale, beef stock, marmite and miso, rosemary and garlic.
4. Cook for about 5 hours until the brisket is falling apart.
5. When the brisket is cooked you can make your Yorkshire pudding batter. In a bowl, add the flour and beat in the eggs.
6. Slowly add the milk, mixing as you go to ensure you don’t make it lumpy.
7. In a cast iron skillet, cover the base with vegetable oil and heat it up for a few minute over a direct heat (200C).
8. When the oil is hot, pour the Yorkshire pudding batter into the bowl, around 1cm deep and cook for around 15 mins.
9. Finally, grill your cavolo nero for a few minutes until it begins to go limp.
10. Time to serve! Add the brisket and some of the gravy into the yorkshire pudding with some cavolo nero.
11. Either eat it flat like you see photographed or roll into a burrito and pick it up (too messy for photo).
12. Serve with a Wild Beer Co Madness IPA.

Recipe Notes

Wild Beer Co tasting notes: Madness IPA is a proper bitter west coast style IPA, where the hops will enhance the richness of the brisket burrito and stand up to the punch of the horseradish. A lip-smacking full flavoured powerful partnership!

Recipe by

Ben Forte – Kamado Joe