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
- Onion 1, large, 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