For the marinade
For the stock (Optional)
1. Coat the brisket pieces in the seasoned flour and brown in a medium frying pan - bubbling with butter and a little oil - until nicely golden on all sides. Remove and add the wine to deglaze, scraping pan to remove any ‘caught’ bits and follow with the tomato purée. Keeping the heat on medium, allow these both to cook down and concentrate until you’re left with about 3-4 tablespoonfuls.
2. In the slow cooker pot, add this sauce, followed by the browned beef and all of the sauce ingredients, except the milk. Stir everything to combine and clamp on the lid.
3. Cook on ‘low’ setting for 8-10 hours or ‘high’ for 4-5 hours, but check for tenderness hourly about half-way through. Add the milk for the last 30 minutes (or 10 minutes on high).
4. Serve with your choice of pasta or carbohydrate –– or even between two slices of bread!
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