Brisket in red wine

Ingredients

• 1 piece of brisket about 4 lb
• 1 large onion, or if you’re feeling posh 12 shallots
• 2 – 3 carrots
• 2 cloves of garlic, crushed
• 2 tablespoons olive oil
• 10 fl.oz. red wine
• Handful of fresh herbs (thyme, marjoram, oregano)

Method

1. Put everything in a large Ziploc bag and leave to marinate overnight, turn the bag now and again. It won’t come to any harm if it’s left for two days if you really want to get a head start.
2. On the day you want to cook the meat tip everything into a slow cooker and cook for about 4 –5 hours.
3. Remove meat, slice and arrange in an ovenproof serving dish. I usually use a pottery lasagna dish. Strain the liquid off the vegetables. Add the vegetables to the meat.
4. Remove the fat from the liquid and discard, add a little flour and gravy browning to the liquid, heat to boiling (you’re making gravy) and pour over the meat.
5. Put in a medium oven for about 30 mins. It will keep longer in the oven

This is a great meal to serve to guests in the winter. It looks very stylish and there’s no last minute dashing around with the preparation. If there’s any left it freezes well so I usually buy a bigger piece than I need for the dinner so I can save some to freeze