- 1.5 kg Beef Brisket
- Vegetable Oil
- 2 stalks celery with leaves, chopped
- 1 bay leaf
- 250 ml beef stock
- 250 ml red wine
- 2 tablespoon tomato paste
- 2 large carrots, sliced
- 2 medium onions, chopped
- 1 cup cold water
Method of Cookery
- In a large pan heat the oil over medium-high heat.
Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, then transfer into oven proof tray.
Add the parsley stem, celery,carrots,onions and bay leaf.
Put the seared brisket on top of the vegetables.
In a large bowl whisk together the stock, wine, tomato paste.
Cover and cook in oven about 160 degrees gas mark 5, until the meat is fork tender.
Remove the meat, from the slow cooker and set aside.
Strain the liquid into a medium pan over medium-high heat.
Thicken with a little corn flour and you should have nice gravy.
Serve with roast potatoes and roast seasonal vegetables