Brown the brisket

• Heat the oil in a Dutch oven over medium-high heat.
• Season the brisket with salt and black pepper, then brown really well on all sides.
• Remove the brisket and set aside.

Soften the vegetables

• Add the onion and carrots to the same pot and cook for around 5 minutes.
• Add the garlic and cook for another minute.

Build the sauce base

• Add the tomato purée and cook for 1–2 minutes, stirring well.
• Sprinkle over the flour and stir for around 1 minute, making sure everything is coated.

Deglaze with red wine

• Pour in the red wine and scrape the bottom of the pot.
• Let it bubble for 2–3 minutes.

Add stock and aromatics

• Add the beef stock, Worcestershire sauce, dried thyme and bay leaf.
• Stir well.

Assemble and slow cook

• Return the brisket to the pot and arrange the baby potatoes around it; the liquid should come roughly halfway up the meat rather than completely covering it.
• Cover with the lid and place in a 150 °C fan / 170 °C conventional oven for around 3–3½ hours.

Turn the brisket

• After around 1½–2 hours, carefully turn the brisket over, cover and return to the oven.
• Continue cooking until the beef is completely tender and pulls apart easily with a fork.

Shred and serve

• Shred the beef and serve over creamy mash.