4 large carrots, cut into 3cm/1¼in chunks
6 celery sticks, trimmed and cut into 4cm/1½in lengths
4 onions, 2 thinly sliced and 2 quartered
1 large onion, grated
2 tbsp finely chopped fresh parsley leaves or chives (optional)
1.2kg/2lb 12oz potatoes, preferably Maris Piper, grated
3 sprigs bushy thyme
25g/1oz plain flour
1 large bay leaf
500ml/18fl oz hot beef stock, made with 1 beef stock cube
freshly ground black pepper
sea salt and freshly ground black pepper
1 tsp flaked sea salt
4–5 tbsp sunflower oil
6 tbsp sunflower oil, for frying
2 tbsp tomato purée
1 free-range egg
1 free-range egg yolk
1.2kg/2lb 12oz well-marbled beef brisket, rolled and tied
200ml/7fl oz red wine