Slow-cooked brisket with lumpy mash

1. Bring all ingredients except the brisket to a boil to make a brine.
2. Let cool.
3. Inject the brisket with a little of the brine.
4. Then place the meat in the wet brine in the refrigerator for 12 hours.
5. Remove the meat from the brine and cook sous-vide for 12 hours at 67°C.

1. Finely chop the onions and sauté until caramel colored.
2. Deglaze the onions with the beef stock and a little maple syrup.
3. Reduce.
4. Purée with the anchovies, garlic powder, and spices of your choice.
5. Brush the cooked meat with the onion glaze before serving and torch with a blowtorch.

1. Cook the potatoes until done.
2. Mash into a coarse purée with the lukewarm buttermilk, melted butter, nutmeg, and veal jus.

1. Make a parsnip fritter from the parsnip purée (265 grams for the fritter and some extra for serving), self-raising flour, and whole egg.
2. Serve the dish with the parsnip fritter, cooked beets, the remaining parsnip purée, and the gratinated parsnip.