20K views · 56 reactions | Pot-roast brisket with bone marrow mash and charred hispi cabbage paired with a glass of Carnivor's Zinfandel. The jammy dark fruit notes of the wine are quickly followed by a slightly smoky, spicy finish, which both contrasts with the creamy mash and complements the rich brisket and reduced sauce. See the full recipe here: https://www.greatbritishchefs.com/recipes/brisket-mash-cabbage-recipe | Great British Chefs | Facebook