- 4 tbsp vegetable oil
- 2.5kg (5lb) boned and rolled beef brisket
- 2 red onions, cut into thin wedges
- 6 small organic carrots, scrubbed
- 2 celery stalks, coarsely chopped
- 1 whole garlic, unpeeled and sliced horizontally
- 2.5cm (1in) piece fresh ginger, crushed
- 4 fresh bay leaves
- 7-8 sprigs thyme
- 1tsp whole peppercorns
- 250ml (8fl oz) beef stock
- 150ml (5fl oz) red wine
- 2tbsp English mustard
- Heat the oven to 150C (gas mark 2). Heat half of the oil in a large, heavy flame-proof casserole or frying pan. Season the beef with a little salt and pepper, then sear on all sides until browned. Remove and set aside.
- Heat the remaining oil and add the onions, carrots and celery, and sauté for about 5 minutes. Return the beef to the pan and add the garlic, ginger, bay leaves, thyme, peppercorns, stock and wine. The liquid should be about 1.5cm (½in) deep. Spread the mustard thinly over the top of the beef.
- Return the pan to the heat and bring the contents slowly to the boil, then cover tightly with the lid and transfer to the oven. Cook for about 4 to 4½ hours, turning the meat two to three times during cooking. Around 20 minutes before the meat is ready, increase the oven temperature to 200°C (gas mark 6) and remove the casserole lid.
- When cooked, transfer the meat, carrots and garlic to a large platter and strain the liquid through a sieve into a saucepan, using the back of a wooden spoon to press the vegetables through. Reduce the sauce a little if needed, and season to taste. Serve the beef in large slices with the carrots and sauce.
Brisket is a cheaper, open-grained cut of beef that is really suited to slow cooking. This is a great dish to make ahead. Chilling overnight in the fridge will make any fat solidify on the top, making it easy to remove before reheating.