About this recipe:It took me years to replicate my mum's recipe - I finally realised that I had been using too lean cuts of meat. This is a simple pot roast that you can leave cooking for hours. It's meltingly tender, and if there is some leftover stock at the end you can easily strain and thicken it to make a delicious gravy.
Remove the beef from the fridge and bring up to room temperature for an hour before cooking.
In a thick-based pot, heat the oil on a medium-high heat till just starting to lightly smoke. Quickly sear the meat on all sides to seal in the juices - this should take about 8 to 10 minutes. Lower the heat, remove the meat from the pot and put on a plate to the side, add the veg to the pot along with the bay leaves, wine and sugar. Stir to combine. Sit the meat on the veg, and sprinkle on the seasoning.
Cover the top of the pot with foil, then place the pot lid on top of the foil. This will keep all the moisture and flavour sealed in. On a low heat allow to cook for 3 hours (turn meat over after about 2 hours). Check if it's tender enough - if not, allow to cook for another hour. Serve the beef on warmed plates with rice, potatoes or veggies on the side.
Check about halfway that the cooking liquid hasn't evaporated - add a splash of water if needed.
This recipe was fantastic! I doubled the amount of wine and also covered the brisket in beef broth. cooking time was perfect. I removed the meat from the liquid and strained the vegetables through a sieve, placing them next to the meat. Perfect, soft, delicious. Even better the next two days. - 25 Dec 2016