One-pot beef brisket & braised celery

• piece of rolled beef brisket2.2kg kg
• full-bodied red wine↗1 bottle
• olive oil↗3 tbsp tbsp
• celery sticks↗8

  cut into little-finger-length pieces

• carrots↗2

  roughly chopped

• onion↗1

  sliced

• garlic cloves↗3

  roughly chopped

• thyme sprigs↗4
• bay leaves↗4
• small pack parsley↗

  roughly chopped

Step-by-step instructions

1. 1

   If you have time, up to 24 hrs before, sit the beef in a snug plastic container and pour over the wine. Cover and leave to marinate in the fridge, turning the beef as and when you can.

2. 2

   Heat oven to 170C/150C fan/gas 3½. Drain the wine from the beef (if you’ve marinated), but keep the wine. Heat the oil in a flameproof casserole dish that will fit the beef and all the vegetables – don’t worry if the beef is too tall for the dish. Season the beef and spend a good 15 mins browning it on all sides, then remove from the dish. Add the celery, carrots and onion to the dish, sizzle in the beef fat for 5 mins, then add the garlic and herbs. Nestle the beef among the vegetables, pour over the wine and bring to a simmer. Cover the dish with its lid (or foil if the beef is too tall) and braise in the oven for 4-4½ hrs until very tender, turning the beef once.

3. 3

   Once cooked, leave to rest for 10 mins, then lift the beef onto a carving board. Drain the vegetables (reserving the braising juices), toss with the parsley and tip into a dish. Spoon the fat off the braising juices and pour into a bowl for spooning over. The sauce can be chilled in the fridge – the fat will solidify and can be lifted off the sauce before it’s reheated.