Braised Beef Brisket with Root Vegetables

• 1.2 kg Beef brisket, in one piece
• 30 g Plain flour
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Yellow onion
• 2 tbsp Tomato purée
• 250 ml Red wine
• 750 ml Beef stock
• 2 pieces Bay leaves
• 6 sprigs Fresh thyme
• 3 medium Carrot
• 2 medium Parsnip
• 1 small Fresh swede
• 1 ½ tsp Fine sea salt

1. Pat the brisket dry. Mix the flour, black pepper and fine sea salt, then dust the brisket all over, shaking off any excess.
2. Heat the olive oil in a Dutch oven over medium-high heat. Sear the brisket for 4 to 5 minutes per side until deeply browned, then transfer to a plate.
3. Lower the heat to medium and add the onion to the pot. Cook for 6 to 8 minutes until softened and lightly golden, scraping up the browned bits.
4. Stir in the tomato purée and cook for 1 minute until it darkens slightly. Pour in the red wine and simmer for 3 to 4 minutes to reduce a little.
5. Add the beef stock, bay leaves and thyme, then return the brisket to the pot. Bring to a gentle simmer, cover with a lid, and cook on the lowest heat for 90 minutes, turning the brisket once halfway through.
6. Meanwhile, peel the carrots, parsnips and swede, then cut them into chunky pieces. After the brisket has had its first 90 minutes, nestle the vegetables around the meat, cover again, and simmer gently for 60 minutes until the brisket is fork-tender and the vegetables are soft.
7. Lift the brisket onto a board and rest for 10 minutes. Discard the bay leaves and thyme sprigs, then taste the braising juices and adjust seasoning with a little more fine sea salt and black pepper if needed.
8. Slice the brisket against the grain and return the slices to the pot to warm through for 2 to 3 minutes. Serve with the root vegetables and plenty of the rich braising gravy.

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