Slow cooked with a variety of winter vegetables for a warming treat.
Serves 6
Ready in just over 2 1/2 hours
Per serving:
742kcals
54.2g fat (23.8g saturated)
51.2g protein
13g carbs
8.6g sugar
1.4g salt
1. Preheat the oven to 150°C/fan130°C/gas 2. Heat the oil in a casserole large enough to snugly fit everything. Season the brisket all over, add to the casserole and brown on all sides. Lift out onto a plate. Add the bacon and fry briefly until golden brown. Set aside on another plate. Pour away any excess oil.
2. Melt the butter in the casserole over a medium heat. Add the vegetables and herbs. Season. Cook gently for a few minutes until lightly browned. Add the brisket, bacon and stock, then cover with foil and a tight-fitting lid and cook in the oven for 2-2 1/2 hours.
3. Put the brisket on a board and carve thin slices. Skim excess oil from the casserole and boil for a couple of minutes. Serve with the juices and mustard.
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