Although classed as old-fashioned I love this method of cooking. Slowly roasting and braising at the same time means the end result is incredibly juicy and tender.

Brisket beef is perfect for pot roasting, stewing or braising.

Serves 2-3

1.2kg brisket beef
300ml red wine
50g beef dripping
2 onions, roughly chopped
2 tablespoons tomato purée
a small handful of fresh thyme
2 bay leaves
150ml beef stock
1 tablespoon plain flour
1 tablespoon butter

For the spice mix

2 tablespoons curry powder
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon ground mixed spice
2 tablespoon soy sauce
2 garlic cloves, crushed
freshly ground black pepper

1. In a small bowl mix together the ingredients for the spice mix to make a paste, seasoning generously with black pepper. Put the beef on a board and unroll. Cut the joint down the centre, leaving it still attached, and open out like a book.

2. Spread the spice mix over the meat, then roll back up and tie securely in about 5 places. Put the beef in a large bowl and cover with red wine. Leave to marinate for at least 4 hours, turning half way through.

3. Preheat the oven to gas mark 3/160C/fan oven 140C. Remove the beef from the red wine and dry with kitchen paper. Reserve the red wine. Melt the dripping in a large flameproof lidded casserole pan and heat until hot. Add the beef and cook for 5 minutes, turning until brown all over. Set aside.

4. Add the onions to the pan and continue to cook for 10 minutes, until softened and starting to brown. Stir in the tomato purée and cook for 1 minute. Then stir in the reserved red wine, the thyme, bay leaves and beef stock. Return the beef to the pan and bring to the boil.

5. Cover tightly and cook in the oven for 2 hours. Remove the meat and set aside for 15 minutes, loosely covered in foil. Meanwhile strain the cooking liquor and return to the pan. Mix together the flour and the butter. Bring the cooking liquor to the boil and then whisk in the butter paste. Cook for 1 minute, stirring until thickened. Carve the beef and serve with the gravy.