Slow-Cooked Beef Brisket Recipe | Epicurious

Ingredients

• 2 tablespoons extra virgin olive oil
• 1.5kg (3 1/3 pounds) beef brisket, trimmed and cut into 4 pieces
• 1 onion, finely chopped
• 3 cloves garlic, thinly sliced
• 1 cup (250ml) red wine
• 2 cups (500ml) beef stock
• 2 cups (500ml) water
• 3 cups (750ml) tomato purée (passata)
• 6 bay leaves
• Sea salt and cracked black pepper