Wild Thyme Bloody Mary Beef

Ingredients:

• 1 x 1kg brisket
• Olive oil
• 1 head of celery
• 4 small red onions
• 1/2 bunch fresh rosemary (15g)
• 2 fresh bay leaves

Bloody Mary Mix:

• 1 lemon
• 1 x 700g jar passata
• 2 tbsp Worcestershire sauce
• A few drops of Tabasco sauce
• 3 tbsp vodka
• 1 tbsp port

Method:

1. Preheat oven to 130ºc/ 250ºF/ gas 1/2. Place a casserole pan (25cm in diameter & 10cm high over a high heat.

2. Season the brisket all over with salt and pepper, then put into the pan (should fit snugly) with a splash of olive oil and cook for 10 minutes, turning until browned all over. Meanwhile, trim the celery and chop into 5cm chunks, then peel and quarter the onions. Add both to the pan, reduce to a low heat and cook gently for 5 to 10 minutes, until slightly softened. 

3. Squeeze the lemon juice into a large jug and mix with the rest of Bloody Mary ingredients. Pour into the pan with 300ml cold water and a good salt and pepper. Add rosemary and bay to the pan. Bring everything to the boil, turn off the heat, cover the pan with damp greaseproof paper and tin foil, and cook in the oven for 5-6 hours, or until the beef is tender and falling apart.

4. Remove the beef from the oven, pull apart with two forks, toss through Bloody Mary sauce discarding rosemary & bay, then serve with horseradish mashed potatoes & roasted vegetables.