This braise is great with secondary cuts of beef such as chuck, shin or cheek. It screams out for potato purée, but risoni folded through with melted butter will do just as nicely.
2 tbsp extra virgin olive oil
1kg trimmed beef brisket cut into 4cm chunks
3 garlic cloves, thinly sliced
2 brown onions, sliced
2 celery stalks, finely chopped
2 small carrots, finely chopped
sea salt, to taste
375ml full-bodied red wine
2 fresh bay leaves
3 thyme sprigs
250ml veal stock
500ml fresh chicken stock
freshly ground black pepper
1. Preheat the oven to 170C. Heat half the olive oil in a large flameproof casserole dish on medium to high heat.
2. Add the beef and cook for about 8 minutes until browned, then transfer to a plate.
3. Reduce the heat to medium and add the remaining oil to the casserole dish. Add the garlic, onions, celery, carrots and sea salt to taste. Cook for 10 minutes or until the vegetables have softened.
4. Pour in the wine and simmer for 5 minutes, then add the bay leaves, thyme, stocks and a grind of black pepper. Return the beef to the casserole dish, place a sheet of baking paper directly on top of the liquid, and bring to the boil.
5. Put lid on the casserole dish and transfer to the oven for 2½-3 hours, or until beef is very tender.
6. Use a slotted spoon to transfer the beef and vegetables onto a plate. Place the casserole dish over medium heat on the stove and simmer for about 15 minutes until the sauce has slightly reduced.
7. Return the beef and vegetables to the sauce, add the peas and cook until the peas are tender. Serve immediately.