I have a flat-cut piece of brisket, about 2.5 pounds. I've rolled and tied it as tightly as I can. I'll melt some fat (dripping or butter - haven't decided yet) in my Le Creuset casserole and sear the meat all round until it's all nice and crusty. I'll put the meat aside and sear some coarsely-sliced celery and onions in the fat. Off the heat I'll put the meat back in with the veg and add about 3/4 pint of stock (I might use a beef cube or some porcini soaking water or a mixture). The liquid needs to come up to about three-quarters the height of the meat. I'll add some seasoning and a few sprigs of thyme (not dried - I'd rather leave it out than use that) and a fresh bayleaf from my bush.

I don't know how long it'll need, but I'll be guessing at about three hours or a bit more in the oven at a cool 130C. I cover the pan with foil before putting the lid tightly on. I'll give it a quick check after a couple of hours to make sure it isn't drying out. If it is, I'll add boiling water. When I reckon it has an hour to go I'll throw in some little carrot batons. You can put these in at the start but they'll be a bit squidgy (or just put very big bits in at the start). At the same time I'm thinking of putting in some roasties. Or I might do mash. I'll see how thick the liquid is at the end. If it's too thin I might thicken it with a bit of flour but it shouldn't need it. Some nice thick slices of meat with greens and spuds and that gravy. Yum. Oh, and a bottle of Negroamaro...