Roast beef, horseradish, Yorkshire pudding burrito

With no crowds allowed at rugby's Six Nations, Kamado Joe have developed some suitably patriotic food to get into the spirit of the Championship. Here are recipes for Scotland, Wales and England, with each dish paired with a Wild Beer.

Ingredients

• Beef brisket
• Salt and pepper
• 1 bottle of ale
• 200ml beef stock
• 1 tbsp Marmite
• 1 tbsp miso
• 5 garlic cloves (lightly crushed)
• Sprig of rosemary
• Cavolo nero
• 150g plain flour
• 4 eggs
• 200ml milk
• Vegetable oil

Method

1. Set up your BBQ for indirect cooking at around 120°C and place a chunk of oak smoking wood in the fire.
2. Season your brisket with salt and pepper and place it on your BBQ and smoke for around 2 hours.
3. After 2 hours of smoking, place your brisket in a dutch oven and then add the ale, beef stock, Marmite and miso, rosemary and garlic.
4. Cook for about 5 hours until the brisket is falling apart.
5. When the brisket is cooked you can make your Yorkshire pudding batter. In a bowl, add the flour and beat in the eggs.
6. Slowly add the milk, mixing as you go to ensure you don’t make it lumpy.
7. In a cast iron skillet, cover the base with vegetable oil and heat it up for a few minutes over a direct heat (200°C).
8. When the oil is hot, pour the Yorkshire pudding batter into the bowl, around 1cm deep and cook for around 15 mins.
9. Finally, grill your cavolo nero for a few minutes until it begins to go limp.
10. Time to serve! Add the brisket and some of the gravy into the Yorkshire pudding with some cavolo nero.
11. Either eat it flat like you see pictured or roll into a burrito and pick it up (too messy for photo).
12. Serve with a Wild Beer Co Madness IPA.

All Recipes

Reviews

We'd love to hear your feedback on this recipe! Why not be the first to review it?

 BE THE FIRST to 'Review This Recipe'

• Watch
• Listen
• Look