1 lbs Brisket or Silverside
3 Bay leaves
1 Tbsp Peppercorns
1 Carrot, roughly chopped
2 Onions, roughly chopped
1 Celery Stalk, roughly chopped
1 Tbsp Honey
1 Handful of Curly Parsley
1 Handful of Flat Leaf Parsley
2 lbs Mashing Potatoes, peeled & chopped
2 Tbsps Whole Grain Mustard
In a large pot, put the meat, the carrot, 2 onions, the celery, the honey, the curly parsley, the peppercorns, and the bay leaves. Cover with water and bring to a boil. Turn down the heat and simmer for a couple of hours until the meat is tender.
Put the potatoes in another pot and boil until cooked. Drain without rinsing and let cool.
When the meat is tender, remove from pot and discard the vegetables. Allow the meat to cool.
When the meat cools, cut up into cubes. In a processor, pulse the onion and the flat parsley together until well chopped. Add the meat and pulse the meat until it breaks down.
In a large bowl, using a potato masher, break down the soaked potatoes to small chunks. Add the meat and combine well.
Stuff cookie cutter with mixture and push out. You will have a little hash cake. Repeat unlit all the meat is used up.
In a Pan, grill the hash cakes on all sides with clarified butter.