- 3 T extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
- 2 kg beef brisket, trimmed and quartered
- 4 large leeks, roughly chopped
- 3 cloves garlic, crushed
- 2 T fennel seeds
- 4 bay leaves
- 3 sprigs rosemary
- 2 T tomato paste
- 1 cup rosé wine
- 1 litre Woolworths organic beef stock
- 2 T dried oregano
- 2 x 400 g cans diced tomatoes
- 1 T sage
- 1 cup drained Kalamata olives, pitted
Preheat the oven to 150°C.
Heat the olive oil in a large ovenproof saucepan over a high heat.
Season the meat and sear in batches until browned, then set aside.
Add the leeks, garlic, fennel seeds, bay leaves and rosemary to the same pan and cook until softened.
Add the tomato paste and cook for 1 minute, then deglaze the pan with the wine.
Stir in the stock, oregano and tomatoes and return the meat to the pan. Cover and cook for 4 hours in the oven.
Add the olives and cook for a further 2 hours, or until the meat falls apart.
Cook's note: Slow-cooked meat sauces are the foundation of many traditional dishes, including the hotly defended ragù alla Bolognese. Here, brisket gets the low-and-slow treatment with plenty of dried herbs – great for longer cooking times.