Spanish-Style Brisket of Beef | Lakeland Blog | Lakeland Inspiration

Ingredients

• 1.2kg, rolled brisket of beef (in one piece)
• 1 tbsp, wholegrain mustard
• 2 tbsp, olive oil
• 300ml, Spanish red win
• 1, beef stock cube, dissolved in 150ml boiling water
• 12, shallots, halved, or 2 onions, sliced
• 2, celery sticks, sliced
• 2, garlic cloves, thinly sliced
• 12, black olives
• 300g, Chantenay carrots-, trimmed and halved
• 150g, button mushrooms
• 2, bay leaves
• 2, sprigs thyme
• 2 tbsp, cornflour, blended with 2 tbsp cold water
• 1 portion, salt and freshly ground black pepper