Ingredients Share this recipe 600g beef brisket 2 onions diced 1 carrot diced 5 cloves garlic sliced 1lt beef stock Splash of red or white wine (optional) 100g whole rosemary 2 tbsp Worcestershire sauce 1 tbsp brown sugar Instructions Preheat oven to 180c. In a large frypan seal the brisket well on both sides. In an oven proof pot sauté onion, carrot and garlic until brown, add the Worcestershire sauce, wine and then brown sugar. Deglaze the pan and add the beef stock, rosemary and brisket. Cover and place in oven for 2-2.5hrs or until very soft. Remove from the liquid and place to one side to cool slightly. Reduce the stock to sauce consistency if sauce is required and season to taste. Place rub on top of brisket evenly, season with salt and pepper and place back in the oven for 10 minutes to cook. Remove from oven, slice or pull with a fork and serve. Tip: For the last 20 minutes of oven use place whole bulbs of garlic in the oven to roast. To serve this cut in half and squeeze cloves out.