He’s the Michelin-starred chef who wants us all to get back into the kitchen and make our meals from scratch.
Tom Kerridge whips up beef brisket with baked potatoes and coleslaw from his new book Fresh Start.
Recipe from Tom Kerridge’s Fresh Start
Calories: 510 calories per serving
2kg boned and rolled beef brisket joint
10 small baking potatoes, washed but not peeled
Sea salt and freshly ground black pepper
For the dry rub
1 ½ tbsp hot smoked paprika
2 tbsp ground cumin
2 tbsp ground coriander
1 tbsp dried thyme
For the sauce
200ml apple cider vinegar
100ml maple syrup
150ml tomato ketchup
300ml beef stock
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
For the coleslaw
½ red cabbage, sliced (300g)
½ white cabbage, sliced (300g)
1 large red onion, sliced
100g pickled chillies, chopped
1 tsp salt
3 tbsp Greek yoghurt (0% fat)
3 tbsp reduced-fat mayonnaise
3 tbsp roughly chopped parsley
For the dry rub, mix the ingredients together in a small bowl. Place the beef in a non-metallic dish and rub the dry spice mixture all over the surface. Cover with cling film and leave to marinate in the fridge for 24 hours.
When ready to cook, preheat the oven to 150°C/ Fan 140°C/Gas 2. Place the beef joint in a roasting tin. Put the potatoes on a baking tray and sprinkle with salt.
For the sauce, whisk all the ingredients together in a bowl and pour over the beef. Cover with foil, sealing the edges to the tin all round, and cook for 6 hours, or until the beef is tender. A couple of hours before the meat will be ready, put the potatoes into the oven.
Meanwhile, for the coleslaw, put the ingredients into a large bowl and toss well. Taste for seasoning, adding pepper and a little more salt if needed.
To check that the beef is cooked, scrape it gently with a fork; it should fall apart. Remove from the oven and set it aside to rest for 15–20 minutes.
To serve, pull the meat apart, using two forks. Serve with the sauce spooned over and the baked potatoes and coleslaw on the side.
To freeze leftover beef: Leave the meat and juices to cool then freeze in one- or two-portion lidded foil trays. Defrost fully in the fridge overnight. Cover loosely with foil, and reheat in an oven preheated to 200°C/Fan 180°C/Gas 6 for 30–35 minutes or until piping hot.