Pot-Roasted Beef Brisket Recipe - Great British Chefs

Ingredients

• 1.5kg beef brisket, rolled and tied
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 bouquet garni, made of bay, thyme and parsley
• 400ml of red wine, preferably a robust Malbec
• 400ml of beef stock
• olive oil
• anchovy fillets, 2–3 (secret ingredient for the gravy)
• 1 large celeriac, diced
• 300g of Maris Piper potatoes, diced
• 25g of butter
• 100ml of milk
• salt
• pepper
• 2 parsnips, peeled into wafer-thin strips using a peeler
• 1 tsp olive oil