Preheat oven to 160ºC/325ºF/Gas 3, rinse the brisket under cold running water and pat dry with kitchen paper. Heat the oil in a casserole pan and sear the brisket on all sides. Remove from the pan and set aside.
Add all the vegetables to the pan and colour lightly over a medium heat. Add the wine and cook for 1-2 minutes then return the brisket to the pan, add the oxtail, garlic, bay leaves and peppercorns. Top up with the stock until it comes half way up the brisket, reserve any spare stock for later use. Cover with a well-fitting lid and cook for 2¾ - 3 hours in the oven, check occasionally and add remaining stock if required to maintain the level of liquid.
To check if the brisket is ready use a meat fork and insert it into the thickest part of the meat, if the fork goes in and out easily, the brisket is ready. Remove the brisket and the oxtail from the cooking liquid and set aside to keep warm.
Reduce the sauce until thickened or alternatively dissolve 1tsp corn flour in 2 tsp water and add to the sauce and bring to the boil, season to taste with salt and pepper. Carve the meat and serve with the sauce.
Serve with creamy mashed potatoes or roast potatoes.
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