1kg beef brisket joint (or same quantity stewing steak)
1 tbsp smoked paprika
salt and black pepper
2 tbsp olive oil
2 medium onions (quartered)
2 sticks celery (chopped)
2 large carrots (peeled and sliced)
1 red pepper (deseed and sliced into cubes)
4-6 cloves garlic (sliced)
1 bunch parsley (chopped)
1 glass red wine
250 ml tomato passata
1 tbsp worchester sauce
1 Knorr rich beef stock pot
1 tsp salt
1 tsp sugar
Roll the brisket joint in the smoked paprika, salt and pepper, taking care to cover all sides. I like to cut the joint in two to allow a better coverage of spice into the meat. Heat the oil in a heavy based casserole and brown the meat on all sides, remove from the pan and set aside.
Put all the vegetables into the casserole and saute gently for 5 minutes, allowing the onions to soften a little but not colour. Pour the red wine over the vegetables and cook for 2 minutes to deglaze the pan and allow some of the alcohol to burn off.
Add the remaining ingredients to the pan stir to combine. Return the beef to the pan, along with any beef juices. Cover with a lid and cook in a low oven 150C/140CFan for approximately 4 hours or until the beef pulls apart. If the dish looks like it is drying out, add a little water to loosen the gravy as required.
I like serving this with either sour cream and some crusty bread to soak up the juices, or boiled potatoes and some green vegetables tossed in a little butter and black pepper. If you prefer a smoother gravy, remove the steak and blitz the gravy and stewed vegetables with a hand-blender to make a thick, smooth gravy.