Pot roast brisket with dumplings colcannon and horseradish sauce

Ingredients

• 1 Bramley apple, peeled and chopped
• 2 tbsp creamed horseradish
• 1.3kg/3lb boned and rolled beef brisket joint
• 4 tbsp vegetable or sunflower oil
• 20g/¾oz butter
• 2 onions, chopped
• 2 celery sticks, sliced
• 4 carrots, peeled and each cut into three pieces
• 200ml/⅓ pint beer
• 500ml/18fl oz rich beef stock
• 1 bay leaf
• 2 fresh thyme sprigs
• 1 tsp sugar
• chopped fresh parsley, to garnish
• salt and freshly ground black pepper
• 150g/5½oz self-raising flour
• 75g/2½oz suet
• small handful fresh flatleaf parsley, chopped
• 1kg/2lb 4oz floury potatoes, such as King Edwards or Maris Pipers, peeled and cut into chunks
• 100g/3½oz butter, softened
• 200g/7oz Savoy cabbage or curly kale, finely shredded
• 100ml/3½fl oz full-fat milk
• salt and freshly ground black pepper

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