Oven-baked beef brisket with celeriac purée

METHOD

1. Combine Rub ingredients and rub over brisket. Marinate in fridge for 4 hours if possible.
2. Pre-heat oven to 160ºC. Place a bed of onions in a baking dish, sprinkle brisket with salt and put on top, fat side up. Pour stock carefully around the brisket so as not to wash off the rub. Cover tightly with foil and bake for 3 ½–3 ¾ hours or until tender.
3. Increase heat to 180ºC, remove foil and brush the brisket with the pan juices. Cook for another 15 minutes until browned.
4. Meanwhile make celeriac purée. Place celeriac in a saucepan and cover with cold water, add salt, bring to the boil and cook till tender, drain. Process in food processor and pour in enough cream to make a thick, mousse-like consistency. Add salt and pepper to taste. Place in a heatproof container and cover, keep warm.
5. Remove brisket and rest for at least half an hour or until cool enough to slice. (Brisket can also be 'pulled' with two forks into shreds.) De-fat the pan juices and add balsamic vinegar to balance flavours. Return brisket slices and pan juices to the pan and warm in oven for 15 minutes.
6. Place large frying pan over medium heat, add olive oil and cook cavalo nero, tossing frequently, until just wilted. Add a little boiling water if necessary. Serve brisket with celeriac purée, cavalo nero and pan juices.