flavorful and fabulous brisket with lentils | table&spoon

Ingredients

• 3 pounds boneless brisket
• 2 onions, chopped
• 1 large carrot, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, chopped
• 1/2 red chili, seeds removed and chopped
• 2 tablespoons tomato paste
• 2 whole bay leaves
• 1/2 cup (125ml) red wine
• 6 cups chicken stock (1.4 litres)
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups green lentils (Puy lentils, 300 grams)
• olive oil, about 5 tablespoons
• salt and pepper
• optional, chopped chives for garnish