Ingredients
Boneless rolled beef brisket 1.5 – 2.5kg
500 – 750ml beef stock
3 or 4 carrots peeled and cut into chunks
12 shallots peeled
3 cloves of garlic peeled and crushed
1 large glass of red wine
Salt and pepper
1 bay leaf
Sprig of thyme and rosemary
Cornflour to thicken

Serves 6

Method

1. Preheat the oven to 150°C.
2. Heat the oil in a casserole dish with a tight fitting lid and sear the brisket on all sides. Remove and set aside while you gently fry the onions, carrots and the garlic for 3 to 4 minutes.
3. Return the beef to the casserole and add 500ml of the stock and the wine. Season well and add the herbs.
4. Put the lid on the casserole and put it in the oven to cook for 3 to 4 hours.
5. Remove from the oven, put the beef on a plate and keep warm, remove the vegetables and keep warm. Discard the bay leaves and herbs.
6. Mix the corn flour with a spoonful of the liquid to make a paste and add to the casserole, put on a medium heat and keep stirring until the gravy has thickened, add more stock if needed.
7. Carve the beef and serve with the gravy and delicious vegetables

You can add other vegetables to the casserole such as turnips, swede, potatoes, leeks etc.