For the beef brisket
For the potato latkes
- Preheat the oven to 160C/140C Fan/Gas 3.
- To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a high heat for 8â10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside.
- Add the sliced onions to the casserole and fry for 5 minutes or until nicely browned. Stir in the thyme and bay leaf and cook. Return the beef to the casserole. Stir the tomato purÃ©e into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob. Cover with a lid cook in the oven for 3 hours, turning after about 1Â½ hours.
- Heat another tablespoon of oil in a large non-stick frying pan on a medium heat. Fry the quartered onions for 5 minutes, stirring occasionally. Add the carrots and celery and cook for a further 5 minutes, until the onions are softened and all the vegetables are lightly browned.
- Remove the beef from the oven and nestle the vegetables around it. Cover and return to the oven for a further 1â2 hours.
- To make the potato latkes, whisk the egg and egg yolk together in a small bowl. Place the onion and potato in a large colander, mix well and squeeze out as much liquid as possible over a sink. Place the squeezed vegetables in a clean bowl and add the beaten eggs, flour, salt and parsley or chives (if using) to the onion and potatoes. Season with lots of pepper and mix well.
- Pour 2 tablespoons of the oil into a large non-stick frying pan and place over a low-medium heat. Take a handful of the potato mixture and form into a loose ball. Place in the pan and flatten with a spatula until around 1.5cm/Â½in thick. Repeat with 3 more balls of the potato until you have 4 latkes cooking at the same time.
- Cook the latkes for 6â8 minutes on each side until golden-brown and cooked through. Donât be tempted to increase the heat or the latkes will burn on the outside before they are ready in the middle. Put on a baking tray and set aside while you cook the remaining latkes. Add an extra 2 tablespoons of sunflower oil to the pan between batches.
- Turn the oven up to 200C/180C Fan/Gas 6. When you are almost ready to serve the latkes, reheat on the baking tray in the oven for 10â15 minutes, or until hot and crisp.
- Lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy.