INGREDIENTS

• 1½ kg. unrolled beef brisket
• large onion cut into 8
• 3 garlic cloves crushed
• peel from 1 clementine
• 3 star anise flowers
• 300 ml. red wine (add more to taste)
• 250 ml. beef stock
• 1 tbsp. soy sauce
• 1 tsp. fish sauce
• fresh coriander roughly chopped

NOTE:

Enjoy with creamy mash or crushed new potatoes and vegetables of choice.

SERVES: 4-6 | PREP: 10 mins | COOK: 4½ hours

1. Pre-heat an oven to 150°C / Gas Mark 2.
2. Heat some oil in a heavy metal casserole dish. Spread all over the brisket.
3. Sear the brisket on each side in the hot casserole for about a minute each side until meat releases itself from bottom.
4. Throw in everything else except the coriander. Lay a sheet of greaseproof / baking paper over the top and put the lid on tightly.
5. Cook in the pre-heated oven for about 4½ hours. Turn over midway adding more wine.
6. Remove the casserole from the oven and leave to stand for half an hour.