Braised Beef and Vegetables

Cooking time:     2 hrs 30 mins
Serves:                4

What you need

875g piece rolled and tied John Penny brisket of beef
2tbsp sunflower oil
2 onions, peeled and cut into wedges
1 bay leaf
sprigs of thyme and parsley
750ml beef stock
2 carrots, halved lengthways and cut into large chunks
2 parsnips, peeled, halved and cut into chunks

How to cook

Preheat the oven to Gas 4, 180°C, fan 160°C, 350°F.

Heat the oil in a large casserole dish and fry the beef on all sides until just browned.

Add the onions, bay leaf, thyme and parsley, and pour over the hot stock. Bring to the boil, then cover and place in the oven for an hour.

Remove the lid and add the carrots and parsnips.

Return the casserole to the oven for a further hour until the meat is browned and tender.

Take the beef out of the pot and place on a carving dish or board. Cut it into thick slices, discarding the string as you carve.

Serve with potatoes and vegetables of your choice.