You'll need to have time on your hands.


  • for the beef:
  • 2½-3kg joint of beef brisket (rolled)
  • 4 large carrots (peeled and cut into large dice)
  • 2 onions (peeled and sliced thickly)
  • 2 cloves of garlic (peeled and diced)
  • 2 parsnips (peeled and cut into large dice)
  • 450 ml beef stock
  • 100 ml red wine
  • 100 ml balsamic vinegar
  • 2 bay leaves
  • 100 g butter
  • for the colcannon:
  • 4 large rooster potatoes (peeled and cut into chunks)
  • 200 g kale (blanched and chopped)
  • 50 ml cream
  • 60 g butter
  • for the sauce:
  • 50g butter
  • 2 shallots (peeled and diced)
  • 4 tomatoes (peeled, deseeded and diced)
  • 100 ml port wine
  • 100 ml stock from the beef tray
  • 2 tblsp chopped tarragon


  • For the Beef:
  • Seal the beef joint in a little vegetable oil. Brown on all sides. Season and place in a deep roasting tin on top of the sliced onions.
  • Add beef stock, red wine, vinegar and bay leaf.
  • Cover with tin foil and place in oven at 120°C for 5 hours.
  • Take roasting tray from oven and remove most of juice from tray (strain juice and keep).
  • Add butter, carrots, parsnips garlic and shallots, season and place tray back in the oven at 160 degrees for 45 minutes. Halfway through cooking, toss the vegetables.
  • Remove meat and let rest. Keep vegetables warm.
  • For the Colcannon: Cook potatoes and mash. Add cream, butter and kale. Season.
  • For the Sauce: Melt butter in saucepot over low heat. Add shallot, sautéed for 2 minutes. Add beef stock, reduce by half. Add port, simmer for 5 minutes. Add tomato and tarragon. Season.

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