A pot-roast brisket is a beautiful thing, slowly bubbling away in the oven until meltingly tender and deliciously soft. Here, chef Scott Goss pairs the meat with ridiculously indulgent mashed potatoes – complete with bone marrow stirred through – and a smoky, crisped wedge of hispi cabbage. The cooking liquid from the beef is reduced down into a beautiful gravy which turns this dish into the ultimate bowl of comfort food that's surprisingly simple to prepare.
A dish as luxurious and delicious as this needs a fantastic red wine to go with it, and Carnivor's Zinfandel is the ideal partner to the big, bold flavours of the beef. The jammy dark fruit notes of the wine are quickly followed by a slightly smoky, spicy finish, which both contrasts with the creamy mash and complements the rich brisket and reduced sauce.
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