- 2.2kg piece of rolled beef brisket
- 1 bottle full-bodied red wine
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 celery sticks, cut into little-finger-length pieces
- 2 carrots, roughly chopped
- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic cloves, roughly chopped
- 4 thyme sprigs
- 4 bay leaves
- small pack parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
If you have time, up to 24 hrs before, sit the beef in a snug plastic container and pour over the wine. Cover and leave to marinate in the fridge, turning the beef as and when you can.
Heat oven to 170C/150C fan/gas 3½. Drain the wine from the beef (if you’ve marinated), but keep the wine. Heat the oil in a flameproof casserole dish that will fit the beef and all the vegetables – don’t worry if the beef is too tall for the dish. Season the beef and spend a good 15 mins browning it on all sides, then remove from the dish. Add the celery, carrots and onion to the dish, sizzle in the beef fat for 5 mins, then add the garlic and herbs. Nestle the beef among the vegetables, pour over the wine and bring to a simmer. Cover the dish with its lid (or foil if the beef is too tall) and braise in the oven for 4-4½ hrs until very tender, turning the beef once.
Once cooked, leave to rest for 10 mins, then lift the beef onto a carving board. Drain the vegetables (reserving the braising juices), toss with the parsley and tip into a dish. Spoon the fat off the braising juices and pour into a bowl for spooning over. The sauce can be chilled in the fridge – the fat will solidify and can be lifted off the sauce before it’s reheated.