Ingredients
- 35oz-1kg beef brisket joint (rolled & tied)
- Pinch of salt & black pepper
- 13.5fl oz-400ml Bordeaux red wine
- 3 garlic cloves (crushed)
- 2 bay leaves
- 1 ½ teaspoons dried oregano
- 2 teaspoons dried basil
Method
- Place all the ingredients into a large casserole dish/bowl/container and stir. Marinade the beef for 12 hours. Turn the beef over and marinade for a further 12 hours (24 hours in total). Remember to leave the string on the beef brisket joint
- Pre-heat oven to 284˚F/140˚C regular oven or 248˚F /120˚C fan assisted oven. Remove the beef from the marinade and pat dry with kitchen towel. Place on the roasting rack/pan and pop into the oven for 2 hours, basting halfway through
- Remove from the oven and test with a meat thermometer that it reads at least 175˚F/79˚C
- Leave to rest for 20-30 minutes and serve
