This is an ideal dish to assemble in the morning and put in the oven before setting off on a lovely long walk. I can’t imagine eating this beef brisket without a big helping of creamy mash and green vegetables – a perfectly warming dinner to come home to.
I absolutely love beef brisket, an underused and economic cut that is really tasty when cooked properly, says Genevieve Taylor.
- beef brisket 1.4kg
- garlic 4 cloves, thinly sliced
- vegetable oil 2tbsp
- large onion 1, finely diced
- carrots 2, finely diced
- celery 2 sticks, finely diced
- salt and freshly ground black pepper
- beef stock 500ml
- red wine 250ml
- thyme 2-3 sprigs
- Cornflour 1 tsp
Photos: Jason Ingram, jasoningram.co.uk