Slow-roasted beef brisket

Method

• Step 1
  Preheat oven to 140°C. Heat oil in a large casserole over medium heat. Brown beef well on all sides, pouring off any fat. Add rosemary and pour over combined wine and stock concentrate. Place a sheet of baking paper over meat before covering with a tight fitting lid – this will help keep in moisture. Transfer to oven and roast for 1 1/2 hours. Remove from oven, turn meat over and add carrots and onions. Return to oven for further 1 hour. Add zucchini for final 10 minutes of cooking time.
• Step 2
  Remove meat and vegetables from casserole; cover with foil and allow meat to rest for 5-10 minutes. Meanwhile place casserole, uncovered, over high heat, for 5 minutes to reduce liquid. Skim fat from surface and stir through parsley.
• Step 3
  Serve sliced meat and vegetables over mashed potato, Spoon over sauce.