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Ingredients: 1 tablespoons extra-virgin olive oil 2 middle bacon rashers, finely chopped 1 kg beef brisket cut into chunks 2 carrots sliced thick 2 large white onion, diced 8 garlic cloves, finely diced (divide into 2 batches) 1 tbsp ground black pepper 2 tablespoons flour 2 cups red wine (a shiraz or cab sav would be my suggestion) 2 tablespoons tomato paste 2 beef stock cubes, crushed 2 sprigs of fresh thyme 3 tablespoons fresh parsley, finely chopped (divide into 2 batches) 2 bay leaves 1 small punnet of small white mushrooms 2 tablespoons butter Salt to taste Instructions Preheat the oven to 110°C. Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Set aside but keep the bacon fat in the pot. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon. In the remaining oil
