Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 130°C /150°C/300°F/Gas 2

Make the ragù – slice the brisket of beef into 3 pieces and season with salt and pepper on both sides of each piece.

Heat 1½ tablespoons oil in the casserole dish, over a moderate to high heat. Brown the beef on all sides. This will take 3 or 4 minutes on each side. (You may need to do this in batches.)

Remove the beef from the pan and set aside.

The base of your pan should be brown and caramelised. This should come off when you cook the vegetables and add the wine. It adds amazing flavour.

Prepare the vegetables:

– onion – peeled and chopped.

– carrot – washed, trimmed and chopped. No need to peel.

– garlic – peeled and roughly chopped.

Add the remaining 1½ tablespoons olive oil to the pan, together with the onion, garlic, carrot and rosemary. Cook for 5-10 minutes, stirring regularly, until softened, lightly browned and slightly caramelised. Scrape up and incorporate all the sticky bits left in the bottom of the pan.

Add the wine, bring to the boil and reduce to at least half, continuing to scrape up any sticky bits.

Add the stock, tomato purée, tin of tomatoes and red wine vinegar. Bring to a simmer and add the beef back to the pan. Make sure as much of it as possible is covered by the liquid.

Transfer to the oven and cook for 2½ – 3 hours, turning the beef half way through cooking. The beef should now be very tender.

Remove the beef from the pan and shred with two forks.

Meanwhile strain the sauce and taste to adjust seasoning. Skim off any fat which rises to the surface.

Return the beef to the pan and re-heat. If the sauce has too much liquid, simmer, with the lid off, to reduce until you get the consistency you are looking for.

Serve: with a thick pasta or some creamy polenta, and sprinkle with some fresh chopped rosemary, basil or rocket and parmesan cheese. Lovely with a side salad and fresh or garlic bread.