- 1 kg beef brisket
- Sea salt and freshly ground black pepper
- Flour, for dusting
- 3 T olive oil
- 4 cloves garlic
- 1 x 800 g can whole tomatoes, drained with liquid reserved
- 1 cup rose wine
- 2 cups Woolworths organic liquid beef stock
- 4 bay leaves
- 8 baby fir potatoes, halved
- 2 red onions, quartered
- 12 baby carrots, scrubbed
- Sourdough bread, for serving
Preheat the oven to 180C.
Pat dry the brisket with kitchen paper, season and dust with flour.
Heat half of the olive oil in a large frying pan over a high heat. Brown the brisket on both sides, turning once only.
Add the garlic and cook for a few minutes.
Add the tomato juice and reduce slightly, then deglaze with the wine and stock.
Add tomatoes and bay leaves, crushing the tomatoes slightly.
Cover the pan with tinfoil, transfer to the oven and roast for 2 1/2 hours.
Meanwhile, place another pan over a high heat and add the remaining olive oil.
Pan fry the potatoes until golden brown, then add the onion and carrot and fry until tender. Set aside.
Remove the pan from the oven and arrange the vegetables around the brisket.
Spoon the cooking liquid over the vegetables and roast for a further 30 minutes.
Serve with warm sourdough bread.