This is a great easy, melt in the mouth Sunday roast just pop it in the slow cooker or oven and forget about it for a few hours.
- 1.5Kg of rolled beef brisket
- Oil for frying
- 2 onions chopped
- i tbsp of plain flour
- a large glass of red wine
- 300ml of beef stock
- 2 tbsp of Worcestershire sauce
- 8 whole springs of thyme
- 1 star anise
- 2 carrots, peeled and quartered
- 2 sticks of celery quartered
Heat a large frying pan, rub the joint over with oil and season really well. Sear on all sides until golden, making sure you have a dark colour. Transfer to a slow oven or a lidded casserole dish.
Sprinkle over the flour and cook for 3-4 minutes, Gradually add the wine, stirring, then add the stock, Worcester sauce. Tip on top of the beef, add the herbs and stuck in the celery and carrots.
Set the slow cooker to high and cook for 5 hours. Or pop in the bottom oven of the Aga. Take out the brisket and put on a plate. Discard the carrot, celery and thyme. Serve the gravy which should be nicely thickened and just contain the onions.