Pot roast beef brisket

Ingredients

• 1.2kg/2lb 12oz well-marbled beef brisket, rolled and tied
• 4–5 tbsp sunflower oil
• 4 onions, 2 thinly sliced and 2 quartered
• 3 sprigs bushy thyme
• 1 large bay leaf
• 2 tbsp tomato purée
• 500ml/18fl oz hot beef stock, made with 1 beef stock cube
• 200ml/7fl oz red wine
• 4 large carrots, cut into 3cm/1¼in chunks
• 6 celery sticks, trimmed and cut into 4cm/1½in lengths
• sea salt and freshly ground black pepper
• 1 free-range egg
• 1 free-range egg yolk
• 1 large onion, grated
• 1.2kg/2lb 12oz potatoes, preferably Maris Piper, grated
• 25g/1oz plain flour
• 1 tsp flaked sea salt
• 2 tbsp finely chopped fresh parsley leaves or chives (optional)
• 6 tbsp sunflower oil, for frying
• freshly ground black pepper

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