Brisket Style Beef in Red Wine Sauce

a) Meanwhile, trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1cm thick.

b) Halve, peel and chop the onion into small pieces.

c) Heat a drizzle of oil in a large saucepan on medium-high heat.

d) Once hot, add the onion and carrot. Fry until softened, 6-7 mins.

a) While the veg is frying, trim the green beans, then spread them out on a large baking tray. Drizzle with oil and season with salt and pepper.

b) When the oven is hot, roast on the top shelf until tender, 8-10 mins.

c) Meanwhile, remove the beef from the packet and cut into 2cm chunks (reserve the juices in the packet to add later).

If you'd prefer to boil your green beans, boil them in step 4 while the sauce simmers for 4-6 mins, until tender.

a) Once the veg has softened, add the beef and its juices, red wine jus paste, red wine stock paste, tomato puree, sugar and water for the sauce (see pantry for both amounts) to the pan. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

b) Season with salt and pepper.

c) Simmer until thickened, 4-5 mins. IMPORTANT: Ensure the beef is piping hot throughout.

d) Once thickened, stir in the butter (see pantry for amount) until melted. Add a splash of water if it's a little too thick.

a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

c) Season with salt and pepper. Cover with a lid to keep warm.