Ingredients
- 2kg beef brisket
- sea salt flakes and freshly-ground black pepper
- ¼ cup extra virgin olive oil
- 2 heads fennel, cut into wedges
- 2 brown onions, diced
- 2 sticks celery, chopped
- 8 cloves garlic, chopped
- 4 bay leaves
- 1 bunch thyme leaves
- 750ml sweet red wine
- 3L beef stock
- ¼ cup Worcestershire sauce
- 2 Tbsp sherry vinegar
- 2 bunch chives, finely sliced
- 1 bunch tarragon, chopped
- 1 bunch marjoram, chopped
Instructions
Preparation time: 20 minutes
Cooking time: 4 hours
Serves: 10
1 Preheat oven to 200°C. Season the beef with salt and pepper, then sear in a large pan with half the olive oil for 15 minutes, turning several times, until very well browned. Set aside and discard the oil.
2 Pour the remaining oil into a large saucepan and fry the fennel, onions, garlic, bay leaves and thyme for 5 minutes, then put the beef on top. Pour in the wine and boil of 3 minutes, then add the stock, Worcestershire sauce and sherry vinegar.
3 Cover, then cook gently for 3 hours, until the meat is tender. Remove the cover, then bake for 30 minutes, until browned and the sauce has thickened. Shred the meat and serve with the sauce and herbs.