Homely and comforting, this dish is ideal for feeding a crowd. It’s definitely worth letting the brisket rest for about 30 minutes once it’s out of the oven, to ensure the meat retains the delicious juices.
2 ¾ lb. piece of beef brisket, bones, rolled, and tied
2 tablespoons canola oil
4 shallots, sliced
4 garlic cloves, crushed
¾ lb. carrots, quartered lengthwise, then diced
2 celery stalks, halved lengthwise, then thinly sliced
1 ½ tablespoons all-purpose flour
⅔ cup Jim Beam® Bourbon, plus extra to taste
2 cups beef stock
½ to 1 tablespoon dark soy sauce
2 bay leaves
2 sprigs of rosemary
1 ¾ cups water
Sea salt flakes and pepper