500ml| 2 cups hot beef stock made with Knorr stock pot
2tbspcornflourcornstarch diluted in 1 tbsp cold water
Fresh thyme leaves to serve
Instructions
Put the Knorr cubes and olive oil in a small bowl and use the back of a spoon to crush and mix into a paste.
Rub the paste all over the brisket and set aside at room temperature while you chop the vegetables.
Heat a large heavy pan and then sear the beef on all sides until nicely browned. Set aside.
Add the chopped vegetables to the pan and a splash of stock and scrape and bits of meat that may have stuck to the bottom of the pan. Cook until slightly softened then add remaining stock, soy and Worcestershire sauces, bay leaves and ketchup. Bring to a simmer.
Transfer the vegetables and stock to the slow cooker then place the beef on top, fatty side up.
Season with pepper and add the garlic slices on top.
Cook on low for 8 hours. Transfer the beef to a plate and cover with foil.
Drain the meat juices into a saucepan and discard the vegetables. Stir in the diluted cornflour and simmer until slightly thickened. Check the seasoning and add salt and pepper if necessary.
Serve the beef sliced, smothered in the gravy, with over roasted potatoes or mash and some Yorkshire puddings (ok, add some steamed vegetables as well).