Braised brisket of beef in red wine

A deliciously tender one-pot roast, with root veg and gravy all cooked together.

SERVES 4 PREP TIME 5 MINS

COOK TIME 1 HR 40 MINS

● 750g rolled beef brisket

● 4 bay leaves

● 1tbsp olive oil

● 1 onion, chopped

● 2 beef stock cubes

● 300ml red wine

● 200g Chantenay carrots

● 2 parsnips, cut into chunks

● 250g baby new potatoes

● 25g dried porcini mushrooms, soaked in 3tbsp boiling water, drained and liquid strained ● 2tbsp sundried tomato paste

1 Heat the oven to 180C/ Gas 4. Season the beef with salt and pepper and slip the bay leaves under the string tying the beef. Heat the oil in a flameproof casserole, add the beef and fry for 5 mins, turning as needed, until browned. Add the onion and cook for 5 more mins.

2 Crumble the stock cubes into 450ml boiling water, stir to mix, then pour over the beef with the red wine. Bring to the boil.

3 Add the carrots, parsnips, potatoes, soaked mushrooms and strained soaking liquid and sundried tomato paste. Cover with a lid and cook in the oven for 1 hr 30 mins until the meat is tender.