Braised Brisket with Pasta

Preheat oven to 130°C. Pat meat dry. Heat oil in a heavy-based casserole dish that will accommodate the meat in one piece. When oil is hot, season beef with pepper. Brown brisket, fatty side down, for 3–4 minutes. Remove from heat, season with salt and smear browned side with mustard.

Add bacon, carrots, celery and onion to casserole. Cover, lower heat and cook for 10 minutes until soft. Add vinegar. Increase heat, let bubble up for 2–3 minutes. Mash anchovies with a fork. Add red wine and anchovies to casserole and stir to dissolve anchovies. Add tomatoes, tomato concentrate, tied herbs, lemon rind and 1 cup of stock. Gently bring everything to a bubble, then return beef to casserole, mustard side up. When liquid is bubbling again, cover with a lid and transfer to oven.

Braise meat for 6 hours, or until fork-tender and it shreds easily with 2 forks. After 2 hours, baste every 45 minutes or so, adding extra stock if needed.

Remove brisket to a dish and cover. Strain vegetables and broth, but don’t press on vegetables. Skim or run through a fat separating jug. You need 1⁄4–1⁄3 cup broth per serve; add a little reserved stock if necessary. Check seasoning. Discard vegetables from casserole but don’t wash it.