PORT AND FENNEL SEED BRISKET POT ROAST WITH VEGETABLE PAN SAUCE, WALNUTS AND SEARED BRUSSELS SPROUTS

Ingredients

• 1.6kg piece Manning Valley Naturally brisket
• ½ cup extra virgin olive oil
• sea salt flakes and freshly-ground black pepper
• 1 brown onion, chopped
• 2 carrots, peeled and chopped
• 2 sticks celery, peeled and chopped
• 8 cloves garlic, smashed
• 1½ tsp fennel seeds
• ½ bunch thyme leaves
• 4 bay leaves
• 1 cup tawny port
• 1L beef stock
• 2 cups Brussels sprouts, leaves separated
• pinch chilli flakes
• chopped walnuts, lime wedges and chopped parsley, to serve