Braised Beef Brisket with Mash & Garlic Cream

Steps

1. Cook mash Peel and dice potatoes 2cm. Place in a pot with a pinch of salt and cover with hot tap water. Cook on high heat with the lid on, for about 20 minutes, until tender. Drain and return to pot with milk and a knob of butter. Mash until smooth and season. Cover to keep warm.
2. Cook onion and carrots Finely dice onion and dice carrots 1cm. Heat a drizzle of oil in a fry-pan (with a lid) on medium-high heat. Cook onion and carrots for 3-4 minutes, until starting to soften. Add Italian spices and cook, stirring, for about 1 minute, until fragrant.
3. Add beef Thinly slice capsicum. Add capsicum, beef (and any sauce in pack), canned tomatoes and hot water measure to pan with onion and carrots and bring to a simmer. Reduce heat to low-medium and simmer, covered with a lid for 12-15 minutes, until beef is hot through and sauce has thickened.
4. Prep spinach Roughly chop spinach.
5. Finish beef When beef is tender, use two forks to separate meat into bite sized pieces in the pan. Stir through spinach. Season to taste.
6. Serve mash topped with beef and garlic cream.