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.
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