FOR THE MEAT

Heat the oil in a deep heavy pan with a lid. Brown the brisket well then remove it from the pan and set aside. Add all the remaining ingredients except the wine, stock and tomato purée to the pan to brown, then return the brisket to the pan and add the wine, Henderson’s Relish, stock and tomato purée. Cover the pan with the lid and braise until cooked. This will take 2 to 3 hours. Make the batter for the Yorkshire puddings.

After the cooking time, adjust the consistency of the sauce with a little more stock if necessary and correct the seasoning.

FOR THE PUDDINGS

Preheat the oven to 230°C (Fan 210°C) and pour a little sunflower oil evenly into two four-hole Yorkshire pudding tins, or two twelve hole non-stick muffin tins. Place the tins in the oven to heat through for 10 to 15 minutes.

To make the batter, put the plain flour into a bowl and beat in the eggs until smooth. Gradually add the milk and continue beating until the mixture is completely free from lumps. Season the batter with salt and pepper then pour it into a jug.

Remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins straight back in the oven and leave undisturbed for 20 to 25 minutes until the puddings have puffed up and browned evenly. Serve immediately.

TO SERVE

Place the meat in a suitable serving dish and then cover with the sauce.

Preparation time: 30 minutes

Cooking time: 2-3 hours