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Published by jack elliot

Bacon and Cabbage
Bacon roasted brisket with horseradish gravy, rosemary roast carrots and creamed spring cabbage


  • 1kg trimmed brisket of beef
  • 8 rashers smoked streaky bacon
  • 2 onions, peeled and quartered
  • 1 beef stock cube, dissolved in 250ml boiling water
  • 2 tablespoons horseradish sauce
  • Bacon roasted brisket
  • Wrap the bacon round the beef and wrap in lightly oiled tin foil.
  • Place in a casserole and add the onions and stock.
  • Put a lid on and cook for 3 hours at 140oc or until meat is fork tender.
  • Blend the juices with the horseradish.
  • Rest the meat and slice.
  • Rosemary roast carrots
  • 6 carrots, peeled and cut in half lenghtwise
  • 1 tablespoon rosemary leaves
  • 2 tablespoons olive oil
  • 1 teaspoon seasalt


Toss the carrots, rosemary, oil and salt together.

Place in a baking tray and cover with foil.

Roast at 180oc for half an hour. Remove foil and cook until slightly caramelized.


Creamed Cabbage


  • 1 spring cabbage
  • 2 onions, peeled and sliced finely
  • 50g butter
  • 100ml double cream
  • good pinch fresh nutmeg
  • few grinds fresh black pepper
  • salt to taste



Remove the outer leaves from the cabbage and remove the tough rib in the middle.

Shred finely and wash.

Cook the onions in the butter in a large saucepan until golden and soft.

Add the cabbage, nutmeg, pepper and salt and cook for about 3 minutes or until wilted.

Add the cream and cook for 2 minutes on high heat.

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