Freshly ground sea salt
Freshly ground black pepper
2 tbsp sunflower oil
2 small onions, chopped
2 large carrots cut into slices
2 sprigs bushy thyme
1 large bay leaf
18fl oz hot beef stock, made with 1 Oxo
stock cube
Bisto granules
Mushrooms quartered (optional)
* 7fl oz red wine
* 2 tbsp tomato ketchup
1. Preheat
the oven to 190C/Gas 5/fan oven 160C. Wash and dry brisket and season with
salt, pepper and thyme. Heat 2 tablespoons of oil in a deep casserole and brown
beef all over. Remove from pan. Turn down heat and fry the onions and carrots
for 5-6 minutes.
2. Return
beef to pan and add bay leaf and stock. Add water if necessary so the liquid
comes about two-thirds up the beef (Hairy Bikers add red wine and tomato
ketchup here). Bring to a simmer, cover tightly, and cook in the oven for 30
minutes. Reduce heat to 170C/Gas 4/fan oven 150C and cook for 2 hours, turning
twice, until tender.
3. Turn
oven up to 190C/Gas 5/fan oven 160C. Stir the mushroom into the beef if using
and thicken stock with granules; add water if needed. Cover and cook in the
oven for 20-25 minutes until mushrooms are tender.
