1 x 700gjar of passata(but I often just use two cans of tomatoes if I don't have passata)
several drops of Tabasco sauce
4tbspvodka(you can buy little bottles to keep in your store cupboard, if like me you're more of a gin drinker)
1good squeeze of a lemon
Turn the oven on to 130ºC/250ºF/gas ½
Put a casserole dish on a medium heat while you season your brisket all over with salt and pepper. The add the brisket to the pan with a splash of oil and cook until brown all over (approx 10 mins or so).
Now, cut the celery into chunks, peel and cut the onions into quarters and throw into the casserole dish. Cook on a low heat now until they have softened (approx. 5 - 10 minutes)
Make up the Bloody Mary sauce by mixing all the ingredients together into a jug. Pour the sauce, along with 250ml of cold water, into the pan
Take your rosemary, thyme and bay leaves and tie a bouquet garni then pop into the pan as well. Now bring everything to the boil
Finally, turn off the heat and cut large piece of grease proof paper (wet it quickly under the tap) to place directly onto the surface of the food. It's chef-y name is a 'cartouche' and it's there to help prevent evaporation of skins forming
Put the lid on your casserole dish or cover with tin foil if you don't have a lid and slow cook for 6 hours or more, or until the beef falling apart.
Use two folks to break up the beef and have pulled beef brisket
Serve and see everyone's faces light up!
TIPCheck on the brisket over the course of the cooking and if it's getting dry, add some more water or sometimes I add another tin of tomatoes with a bit of water