Pulled Brisket and Crispy Potatoes

March 20, 2017


Simple is so good sometimes. It's very hard to go wrong with good old Meat and Potatoes. This beautiful arrangement came from needing to reset. Do you ever get those moments when you go so caught up in details and complications that you can't see the forest for the trees? This is what happens when you step back.


1 kg Medium Agria Potatoes

1kg Boned Beef Brisket


2 Sprigs of Rosemary


Dried Sage (or fresh)


Dried Oregano (or fresh)


Dried Marjoram (or fresh) 

3 Brown Onions, finely sliced

6 Cloves of Garlic, minced


White Wine Vinegar

Olive oil


Mozzarella (optional)



This whole cook can be sped up dramatically with a pressure cooker if you have on. So where applicable, like boiling potatoes or stewing the brisket, go ahead.


Down to the nitty gritty. Dice the beef brisket and move to a pot with a lug of olive oil. Fry it off at a medium-high heat. Add 1 sprig of rosemary, a teaspoon of oregano and a teaspoon of marjoram. Mix in, add a lug of vinegar, and then the onions and the garlic. Leave on medium heat until the onions are soft, then cover with water.


Simmer and keep the liquid topped up until the meat is tender, falling apart. 

At this stage, reduce the liquid down until it's almost a sauce. Season well.


Preheat the oven to 220 C.


Next, boil/pressure cook whole potatoes until tender. Tip them into a roasting dish crush them while hot. I do it with the palm of my hand. If  you need, you a paper towel or clean dish-towel will stop you from burning your hands.


Oil the potatoes generously, salt, pepper. Sprinkle sage and marjoram over the potatoes. Whip into the oven for 15 minutes. After the fifteen minutes, take out of the oven and dot with the beef, around the potatoes. If you want, also tear some mozzarella and dot that around the place too.


Bang back in the oven for another ten minutes.


When it's done, pepper, and serve with a simple green salad. It's delicious with hot sauce too.











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