- 2tbsp sunflower oil
- 2.5kg piece beef brisket, boned, rolled and tied
- 2 large onions, sliced
- 12 garlic cloves, peeled and bashed
- 500ml Madeira
- 500ml good-quality fresh beef stock
- 400g can chopped tomatoes
- 2tbsp sugar
- 4 bay leaves
Heat the oven to 140 C, gas 1. Add half the oil to a hot frying pan, season the brisket well and seal on all sides until browned. Set aside.
Heat the remaining oil in a large, ovenproof casserole and add the onions. Sweat gently for a few minutes, then add the garlic, Madeira, beef stock, tomatoes, sugar and bay leaves, and bring to the boil. Add the brisket to the pan, then cover with a lid and cook in the oven for 4½ hours, until the brisket is tender and the sauce is rich and fragrant.