• ¼ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • Salt and pepper
  • 1-inch piece of beef brisket
  • 1 teaspoon vegetable oil
  • 1 tiny onion, sliced
  • 2 tablespoons beef stock
  • ¼ teaspoon red wine vinegar
  • 1 teaspoon tomato purée
  • ½ garlic clove, smashed
  • ½ piece of fennel, sliced
  • 1 tiny potato, sliced
  • 1 teaspoon carrot, chopped
  • 1 small leaf of fresh parsley, chopped


  1. In a bowl, mix thyme, sage, salt, and pepper. Rub the herb seasoning on both sides of the brisket.
  2. In a pot, heat oil and add brisket, brown on all sides. Remove from pan and set aside.
  3. In the same pot, add drizzle more of oil, onion, garlic, fennel, potato, and carrot. Sauté and stir together. Next, add beef stock, tomato paste, and red wine vinegar. Bring to a simmer and mix well. Place beef back in the pot and simmer for 20 minutes.
  4. Plate the sautéd vegetables first then the beef on top followed by fresh parsley. Slice and serve.