This is slow cooking at its best with a punchy umami deliciousness! Leftovers and some salad make a fabulous wrap the next day.
about 2kg of beef brisket, bone in
2 onions, chopped
2 carrots, diced
4 cloves of garlic, minced
250ml red wine
500ml beef stock (cubes are perfect!)
500ml water
3 tins of diced tomato
2 bay leaves
45ml Worcestershire sauce
5ml salt
Preheat your oven to 180℃.
Put a heavy-base ovenproof saucepan on to medium-high heat and cover the bottom with vegetable oil. Add the beef and brown it all over. Remove from the saucepan and set aside.
Add some more oil to the pan and add the onion and carrot. Cook on a medium heat, stirring every now and then until the onion is soft.
Add the garlic and cook for another minute.
Pour in the wine and simmer until reduced by half.
Add the stock, water, tomato, bay leaf, Worcestershire sauce and salt.
Return the beef to the saucepan and bring back to a simmer.
Cover the saucepan with a lid, place in the oven and cook for 2 hours. Turn the meat, return the saucepan to the oven and cook for a further 2 hours.
Take the brisket from the saucepan, place it in an oven tray and shred the meat by pulling it apart with two forks. Remove any bones and chunks of fat.
Return the meat to the sauce and warm through.
Serve on buttery mashed potato.
My Whisk and I 