INGREDIENTS:

• 1kg beef brisket, all sinew removed and cut into 2.5 inch cubes


• 2 carrots, peeled and cut into chunks


• 4 sticks of celery, roughly chopped


• 6 cloves of garlic, peeled and left whole


• 4 onions


• 1 sprig of thyme


• 4 bay leaves


• 1 tsp peppercorns


• half a bottle of red wine


• 2 litres beef stock


• 4 tbsp plain flour


• 3 slices streaky bacon


• 5 button mushrooms


• 500gr roasted baby potatoes


• 1 bunch fresh curly parsley, roughly chopped

METHOD:

Place the cubed beef into a large container. Place carrots, onions, celery, garlic, thyme, bay leaves, peppercorns and red wine into a large saucepan and bring to the boil, then allow to cool. Pour on top of the beef, cover with cling film and place in to the fridge and leave for 24 hours to marinade.

Take a large oven-proof pan and place onto a high heat (until smoking). Take all of the beef out of the marinade and pat dry with a kitchen cloth, season. Seal the beef in the pan until the meat has a deep dark colour all over, then remove and place into a colander.

In the same pan add the vegetables and allow to colour. Place the meat back in the pan, with the streaky bacon, pour in the marinade and bring to the boil until the liquid is reduced by two thirds.

Sprinkle in the browned flour and mix thoroughly.
Then add the stock and bring to the boil again, add the mushrooms. Skim and cover with a lid, place in an oven pre-heated to 150°C for approx 1.5 to 2 hours until the meat is tender.

Remove the meat and vegetables from the pan, reduce the liquid by half, skimming often until a sauce consistency is achieved.

Serve with roasted baby potatoes and sprinkle with chopped parsley at the last moment.