Brisket of beef with gravy

Preferably use a casserole dish that you can use on top of the stove to make it easy for you to make the gravy

1) peel and smash your garlic

2) top, tail and peel shallots

3) make a pint of beef stock

4) chuck your garlic, carrots, shallots and beef into a casserole dish

5) pour in 1 pint of beef stock (and wine, if applicable)

6) Stick the lid on and sit in the oven on about 160 for anything up to 3 hours (just keep checking it, i'm sorry i'm not sure of the exact time, but it's not the end of the world if it's a bit pink in the middle)

7) When you feel the beef is done, take it out and stick it on a chopping board for carving

8) scoop out those gorgeous tender vegetables, and put them in a pan with the lid on to keep warm

9) onto the gravy - mix the cornflour with a splash of water to make a paste (this is important, otherwise you will end up with lumps of cornflour :puke:)

10) add to casserole dish and top up with as much beef stock as you need to make your gravy, although you can always freeze some to add to casseroles or just to use in the future (nb: if you don't have a casserole you can use on top of the stove, pour the juices from the casserole into a medium sized saucepan and use this)

11) simmer this (it should be bubbling but not boiling) on the hob until it thickens, you can always add more cornflour or some gravy granules if it isn't thickening after a few minutes.

12) while the gravy is going, slice up the beef by sticking a fork in it and slicing thinly as possible (leave the string on and just take it out as you go, otherwise it will be quite difficult)

13) Half of this will make a meal in itself with your choice of potatoes for 2... if you've got more people, i'd do some extra vegetables... cabbage, peas, carrots whatever!!