A record player which plays trees instead of vinyl
Very cool:
YEARS from Bartholomäus Traubeck on Vimeo.
Slow cooked beef brisket with leek, horseradish and cannellini bean mash
Ingredients (serves 3/4):
1 beef brisket joint. Mine was just under a kilo.
2 onions
1 bottle Guinness (350ml)
2 stems thyme, leaves only
For the mash:
4 leeks
2 cloves garlic
1 400g tin cannellini beans
3 tbsp creme fraiche
knob of butter
2 stems parsley
2 stems thyme, leaves only
Hot horseradish sauce.
Method:
Take the joint out of the fridge at least half an hour before you want to start cooking it. That lets the meat return to room temperature naturally – and should therefore be even more tender when you come to eat it.
Then heat the slow cooker up with a small amount of hot water in the bottom, and stick it on high for 10 mins. After this, chuck the water out so the pot is empty, and turn the slow cooker down to low.
Chop the onions finely, and put them on the bottom of the pot. Put the joint on top in the middle. Season with salt and black pepper. Pour over the Guinness, and replace the lid. Leave for 6 hours.
6 hours later, rub in the thyme leaves into the meat, and give it another turn of the pepper mill. It’s worth turning the onions in the gravy too. Leave until it’s had 8-10 hours in full.
For the mash, chop the main part of the leek leaves off – so they look like swords. Don’t use them as swords. Now chop them into small rings – 1cm across, say. Put the knob of butter in the frying pan and gently fry the leeks for 20 minutes, or until they’re softened. Stir in the garlic and thyme leaves.
Now grab your food processor. Or masher, grinder or…um.. chopper. Blend the beans into the leek mixture. Add parsley and creme fraiche. Add pepper to season. Also, for a bit of a kick – I’d suggest 2 heaped teaspoons of hot horseradish sauce.
When it’s been puree’d, return it to the frying pan to reheat.
Take the joint out, carve into three or four large doorsteps. Scoop the mash into a serving dish.
Serve. Enjoy, with another bottle of Guinness for effect.
The Ashton Canal by Ancoats
I’m trying to improve my camerawork – and knowledge – at the moment… So this is a bit of a test to make sure I can post to WordPress via Flickr – and also to see what I need to work on…
