4hrs
500g Scotty Brand Baby Potatoes, halved
250g Frozen Peas
800g beef brisket
beef fat or olive oil
salt & pepper
2 tbsp balsamic vinegar
2 tbsp tomato purée
1 tbsp worcestershire sauce
1 tbsp soy sauce
30g butter
1 rosemary sprig, chopped (optional)
1 tbsp mixed herbs
250ml red wine
2 tbsp plain flour
1 tsp dijon mustard
1 x rich beef stock in 1.25L of water
3 cloves of garlic
3 carrots, chopped
3 stalks of celery, chopped
2 onion, chopped
2 x bay leaves
Season meat with salt & pepper and sear in pot until browned on all sides, then remove.
Deglaze pan with mustard, tomato purée, balsamic, soy sauce & Worcestershire sauce mixed together.
Melt knob of butter, add rosemary & mixed herbs & stir through.
Add celery, carrot & onion before pouring in the red wine and reducing by half.
Add garlic & flour - stir to thicken.
Place browned beef back in the pot with the potatoes, bay leaves & beef stock - cook for 3 hours at 140C fan with the lid on.
Remove the lid, shred the beef and add back into the pot with frozen peas.
Cook for a further 30mins at 190C fan, lid off.
Enjoy!
