Slow-Cooked Beef Brisket

• 2 tablespoons extra virgin olive oil
• 1.5kg (3 1/3 pounds) beef brisket, trimmed and cut into 4 pieces
• 1 onion, finely chopped
• 3 cloves garlic, thinly sliced
• 1 cup (250ml) red wine
• 2 cups (500ml) beef stock
• 2 cups (500ml) water
• 3 cups (750ml) tomato puree (passata)
• 6 bay leaves
• Sea salt and cracked black pepper

1. Preheat oven to 180u0b0C (350u0b0F).
2. Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4-5 minutes each side or until browned. Remove from the pan and set aside.
3. Add the remaining oil, the onion and garlic to the pan and cook, stirring, for 4-5 minutes or until softened.
4. Add the wine and cook for 3-4 minutes or until reduced by half. Add the stock, water, puree, bay leaves, salt and pepper and stir to combine. Return the beef to the pan, with any juices, and bring to a simmer.
5. Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through cooking time, for 3 hours or until very tender.
6. Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat. Return the beef to the sauce and stir to combine. Remove and discard the bay leaves to serve.
7. This slow-cooked brisket can be made 2-3 days in advance. It freezes well, too-simply thaw and reheat to serve.

extra virgin olive oil, beef brisket, onion, garlic, red wine, beef stock, water, tomato, bay leaves, salt

Taken from www.epicurious.com/recipes/food/views/slow-cooked-beef-brisket-donna-hay (may not work)