• 2 tablespoons extra virgin olive oil
• 1.5kg beef brisket into 4 pieces
• 1 onion finely chopped
• 3 cloves of garlic thinly sliced
• 1 cup red wine
• 2 cups beef stock
• 2 cups water
• 3 cups passata
• 6 bay leaves
• Sea salt

Pre heat oven at 180degree C.

Cook beef in 1/2 oil for 4-5 minutes each side. remove and set aside

Add remaining oil, onion, garlic and cook for 4-5mins until softened.

Add wine and cook for 3-4minutes

Add stock, water, puree, bay leaves, salt and pepper

Return beef to pan and bring to simmer with any juices.

Cook with tight fitting lid, cook for 3 hours until very tender (turn half way through).

Remove beef from sauce and place on tray, using 2 forks shred the meat, return to sauce (you might have too much sauce) and serve.

Serve with Wendy gill tomatoes