Three kilos of brisket is a lot, but even a family of four can make best use of their oven's energy by making the full amount and freezing half.
2 tsp vegetable oil
2 x 1.5kg beef brisket
salt and black pepper, to season
4 onions, peeled and sliced
4 cloves garlic, peeled and bruised
400g can crushed tomatoes
1 litre beef stock
500ml red wine
1 cinnamon stick
5 sprigs thyme
2 bay leaves
½ tsp allspice
peel of ½ an orange
3 carrots, peeled and cut into large chunks
200g thick-cut bacon, sliced into batons
1 cup prunes
2 tbsp finely shredded curly parsley
1. Heat your oven to 160C fan-forced (180C conventional). Heat a heavy casserole over medium heat and add the oil. Season the beef with salt and pepper and brown each piece well on all sides, then set aside. Add the onion and garlic to the casserole and fry for about 5 minutes until lightly browned.
2. Return the beef to the casserole and add tomato, stock, wine, cinnamon, thyme, bay leaves, allspice and orange peel. Season well and bring to a simmer. Cover and transfer to the oven for 3½ hours. Remove from the oven and stand for 30 minutes. Remove the beef from the pot and put in the fridge for at least 30 minutes more.
3. Return the sauce to a simmer and add the carrots. Fry the bacon in a separate pan for about 5 minutes, then add to the sauce with the prunes. Simmer for 20-30 minutes until the carrots are softened. Adjust seasoning.
4. Slice the brisket into 1cm slices. Return to the sauce to warm through for about 10 minutes, add the finely shredded parsley, then serve.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.