Bubble and squeak beef brisket with poached egg

Luca Villari makes himself a nice cuppa, catches up on his EastEnders and frets briefly about the weather. Nicely in the mood, he presents this ultimate English dish

  • 3 hrs 20 mins cooking
  • Serves 6
  • Print


Bubble and squeak beef brisket with poached egg
  • 2 carrots, peeled and roughly chopped
  • 2 small white onions, peeled and chopped
  • 2 sticks of celery, roughly chopped
  • 1 head of garlic, unpeeled, cut in half horizontally
  • 4 bay leaves
  • 10 black peppercorns
  • 1 kilogram beef brisket
  • 1 cup chicken stock
  • 1 1/2 cup red wine
  • 6 tablespoon butter
  • 1 red onion, finely chopped
  • 1/2 red chilli, seeds removed, chopped
  • 3 cup leftover roast potatoes, roughly squashed
  • 2 cup leftover cooked cabbage
  • 1 cup green vegetables, chopped
  • 2 tablespoon flat-leaf parsley, chopped
  • 1 tablespoon white vinegar
  • 4 size-7 free-range eggs
  • 2 cup spinach leaves, washed
  • 2 tablespoon chives, chopped


Bubble and squeak beef brisket with poached egg
  • 1
    To prepare brisket, preheat oven to 180°C. Lay carrots, onions and celery in a deep roasting pan, place garlic, bay leaves and peppercorns on top, followed by the brisket. Pour stock and wine over the brisket.
  • 2
    Cover with foil and cook in oven for 3 hours or until meat is cooked but not falling apart (check the meat after 2 hours of cooking). Remove from oven and leave to rest in liquid until required. If serving cold or making a day ahead, take it out of the liquid and refrigerate (save the cooking liquid to use as a soup base).
  • 3
    When you’re ready to make the dish, take the cooled brisket and cut off a small portion, shredding and chopping to make 1 cupful (or use any cold leftover red meat, roughly chopped).
  • 4
    Melt half the butter in a large frying pan over a low heat. Add the red onion and gently fry for 4 minutes. Add chilli and mix well, turn up the heat and add squashed potatoes, then the cooked cabbage, then the green vegetables and shredded brisket. Season and gently fry for 10 minutes, turning it over a couple of times.
  • 5
    Transfer to a large bowl and fold in parsley. Leave until cool enough to handle then mould into four patties. Place on a lightly oiled plate and refrigerate for 10 minutes.
  • 6
    Cut the remaining brisket into 1cm dice. Three-quarters fill a medium pot with water, add the vinegar and heat to a simmer.
  • 7
    Place 1 tablespoon butter in a large non-stick frying pan and gently simmer, then toss in the diced beef. Cook for 1 minute or so or until meat is nicely coloured. Transfer meat to a plate and cover with foil to keep warm.
  • 8
    Return pan to element, add remaining butter, bring to a simmer and then add the cooled hash cakes. Cook for 2 minutes or until nicely browned, then turn over with a fish slice and repeat on the other side.
  • 9
    While hash cakes are cooking, give the poaching water a stir to create a whirlpool effect. Break an egg into a cup then gently slide into the water. Repeat with remaining eggs; they will take about 3 minutes to cook.
  • 10
    Transfer cooked hash cakes to warmed serving plates, placing one on the side of each plate. Return pan to heat, add spinach and cook until wilted then season to taste.
  • 11
    Arrange warm diced beef on the plates. Gently remove eggs with a slotted spoon and place on the hash. Serve with wilted spinach and garnish with chives.


Check label of chicken stock if eating gluten-free.

More From Women's Weekly Food