SERVES 6
PREPARATION 20 MINS
COOKING 4 HRS 30 MINS
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 head 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
1. Heat the oven to 150C (gas mark 2). Heat half the oil in a large, heavy flameproof casserole or frying pan. Season the beef with a little salt and pepper, then sear on all sides until browned. Remove and set aside.
2. 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 (5/8in) deep. Spread the mustard thinly over the top of the beef.
3. Return the pan to the heat and bring the contents slowly to the boil, then cover it tightly with the lid and transfer to the oven. Cook for about 4-41/2 hours, turning the meat 2-3 times during cooking. About 20 minutes before the meat is ready, increase the oven temperature to 200°C (gas mark 6) and remove the casserole lid.
4. When cooked, transfer the meat, carrots and garlic to a large plater 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.
TIP
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.