Brace yourself, darlink. This is no ordinary brisket – it’s a feast. This is the kind of slow-cooked, soul-warming masterpiece that’ll make your guests weep tears of joy, lick their plates clean and ask for more. Let’s get braising!

SERVES 6–8 HUNGRY SOULS (BUT THERE’S ALWAYS ROOM FOR ONE MORE!)

 
2 kg brisket (choose a slightly fatty, marbled beauty for that melt-in-your- mouth magic)
salt and freshly ground black pepper to taste (don’t be shy)
2 Tbsp olive oil (the golden elixir of the gods)
2 large onions, sliced (they bring the sweetness, baby)
6 cloves garlic, grated (because garlic makes everything better)
2 carrots, chopped (for an added touch of sweetness)
2 stalks celery, chopped (essential for that aromatic base)
2 Tbsp tomato paste (it's literally concentrated umami)
350 g brown mushrooms, sliced (to soak up all that glorious sauce)
1 cup red wine (optional, but oh-so-luscious)
3 cups beef stock (rich and homemade if you can, storebought if you must)
1 x 400 g can chopped tomatoes (the saucy backbone)
2 Tbsp Worcestershire sauce (that secret hit of tangy magic)
1 tsp smoked paprika (for a whisper of smokiness)
2 fresh bay leaves (for earthy depth)

 
THE METHOD TO THE MADNESS
1    Preheat the oven to 160 °C (low and slow is my motto).
2    Pat dry the brisket and season generously with salt and black pepper.
3    Heat the olive oil in a large, deep ovenproof pan over medium–high heat.
4    Brown the brisket on all sides. Darlink, don’t rush this step! It’s all about the glorious caramelisation that builds flavour like a dream. Remove the brisket from the pan and set aside.

BUILD YOUR FLAVOUR BOMB
5    In the same pan, sauté the onions, garlic, carrots and celery for 8–10 minutes until everything has softened and the kitchen smells like heaven.
6    Stir in the tomato paste and let it cook out for 2 minutes – hello, umami!

GET SAUCY
7    Tumble in the mushrooms, then pour in the red wine, if using. Let it bubble away for a few minutes to burn off the booze and concentrate that richness.
8    Now add the stock, canned tomatoes, Worcestershire sauce, paprika and bay leaves. Stir it all together and bring to a gentle simmer – this is when the magic starts.

TIME TO BRAISE THAT BEAUTY
9    Return the brisket to the pan, making sure it’s snug as a bug and covered in liquid. Top up with a splash of water or extra stock if needed. Cover with a tight-fitting lid or foil.
10    Slide the pan into the oven and let the brisket braise for 3 ½–4 hours until it’s so tender it practically collapses into shreds of pure deliciousness.

THE BIG REVEAL
11    Gather your gang, and get ready to dive in and devour every morsel. Enjoy!

SERVE WITH LOVE AND PLENTY OF SIDES
•    Creamy mashed potatoes or buttery polenta provide the perfect sponge for all those juices.
•    Honey-glazed carrots with thyme are sweet, earthy and oh-so- pretty (p. 28).
•    Blanched asparagus with lemon zest for a fresh, zingy hit.
•    Tangy cabbage slaw for that essential crunch.