Slow-Cooked Brisket and Potato Bake | The Lucky Pig

Ingredients

• 1 1/2–2 kg beef brisket
• 2 red onions, sliced into rounds
• 6–8 sprigs of thyme
• 500 ml vegetable stock
• Salt flakes
• Cracked black pepper
• 1.2–1 1/2 kg potatoes (white or sweet), thinly sliced
• 1 x 400 g tin crushed tomatoes
• 200 g grated cheese (cheddar or a blend)
• 150 g bacon or ham, cut into strips
• Paprika (for colour and a little warmth)
• Olive oil or butter (for greasing)