Ingredients:
1 kg Beef Brisket
2 tablespoons Worcestershire sauce
100g cups Pearl Onions, peeled
100g Baby Potatoes, washed, dried and cut in half
250g Carrots, peeled, and cut into 1/4-inch slices
2 teaspoons Thyme
150g Beef stock
80g Red Wine
100g Peas/Borlotti Beans (optional)
Sea salt and grounded black pepper
Directions:
Preheat the oven to 250°F and coat a skillet with olive oil
Rub the Brisket with Worcestershire sauce and season it. Place it onto the skillet with the fatty side up
Cover the skillet with a lit and place in oven for 6 hours. Remove and scrape off fats. Cut against the grain into slices
With the juice in the skillet, cook vegetables in it (about 7 minutes). Add the thyme/herbs in at the end
Return Brisket back into skillet, add in wine and stock and place back into oven for another hour
Enjoy!
