1 teaspoon dried thyme
3 lb piece of beef brisket
salt and pepper
1 red onion,finely sliced
Beef stock (approx. 1 pint -450 ml)
small tin tomato sauce
4 fl oz – 120 ml red wine
Preheat oven to 175° C 350° F
In a small bowl mix the thyme, salt and pepper together and rub over the brisket. Heat the oil in a heavy roasting tin and brown the meat all over, about 3-4 minutes per side. Remove and set aside. Place the onion slices in the hot tin and fry for 2-3 minutes, add the beef stock, tomato sauce and wine and bring gently to the boil before adding the brisket. Cover the roasting tin with a piece of tin foil. Place the dish in the pre-heated oven and leave for 1 hour. Remove from the oven , uncover and baste, cover again and return to the oven for a further 1½-2 hours more. It is done when the brisket is tender and the sauce has thickened.
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