Some cuts of meat need to be slow cooked and brisket is one of the. It isn’t the prettiest dish but it tastes delicious. It is also a good way to use up a red wine your not keen on. This also makes a delicious rich gravy, which I love. We had ours with sautéed cabbage with chestnuts and bacon. This is such a comforting Sunday at home dish as you just leave it in the oven to do its thing and the aromas smell delicious.

Ingredients (serves 4)

For the brisket

• 1.5kg rolled brisket
• 100g smoked pancetta, sliced
• 2 leeks, sliced
• 1 carrot, peeled and sliced
• 4 garlic cloves, peeled and sliced
• 2 tbsp Worcester sauce
• 1 tbsp sun dried tomato purée
• 300ml red wine
• 300ml good quality beef stock
• Seasoning

For the cabbage

• 1/2 white cabbage, sliced
• 50g pancetta, cubed
• 50g chestnuts

Directions

1. Pre heat oven to 160 degrees fan. Heat a drizzle of oil in a heavy based casserole dish. Season the beef and brown all over. Set aside on a plate, add the pancetta and cook until crispy, set aside with the beef. Next add the leeks and carrots cook for about 5 mins until they start to soften, add the garlic and cook for another minute or until fragrant. Add the Worcester sauce and purée, give it a stir. Add in the stock and wine and stir again. Bring to the boil. Turn off the heat and add the thyme sprigs. Return the beef and pancetta and cook in the oven for 4-5 hours.
2. Once cooked remove the beef and cover with foil so it can rest. If the sauce is thin put it back on a medium heat with a knob of butter and reduce.
3. To make the cabbage, microwave the chestnuts for 2 minutes. Heat a frying pan over medium heat add the pancetta and cook for a minute or so until it releases its oil. Add in the cabbage and a splash of water and cook until the water has gone. Add the chestnuts and cook for another couple of minutes.
4. To serve, slice the rested beef and place on warm plates, add the cabbage mixture and spoon over the gravy.