- 1.2kg beef brisket, rolled and tied
- 5 tbsp sunflower oil
- 2 quartered onions
- 2 thinly sliced onions
- 3 sprigs of thyme
- 1 bay leaf
- 500ml beef stock
- 2 tbsp tomato puree
- 200ml red wine
- 4 large carrots, cut into chunks
- 6 celery stalks, cut into 4cm pieces
- Salt and pepper
- First of all, make your brisket. Take a casserole dish, and heat up 2 tbsp of oil. Add the beef, and brown on all sides for 10 minutes. Remove from the casserole, and set aside.
- Into the same casserole dish, add the sliced onions and cook until browned for about 5 minutes. Stir in the bay leaf and thyme, and then bring the beef back to the dish. Into the beef stock, stir the tomato puree, and then pour around the beef. Tip in the wine and bring to a simmer on the hob. Cover, stick it in the oven, and cook for 1.5 hours at 160C.
- Take a frying pan, and heat up another tbsp of oil. Add the quartered onions, and fry for 5 minutes, then throw in the celery and carrots, and cook for a further 5 minutes. You want the onions softened, and the veggies slightly browned.
- Remove the casserole dish from the oven, and nestle the vegetables all around the beef. Cover, and return to the oven for another 1.5 hours. When ready, take the beef from the dish and carve into slices. Serve with the poached vegetables, and that rich, thick cooking sauce. Yum!
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