Bargain roll of brisket needed long, slow cooking - so in the pot it went with onions, celery, bay leaves, wine, loads of seasoning, stock and a carton of passata. Left to bubble away for 5 hours. Sliced potato and onion in stock joined it, in another pot, for the last 2 hours. Since it was going to be a long job thought I might as well bung in some red cabbage and onion in some orange juice with fennel seeds to bake for a couple of hours too. Later, about 30 minutes before kick off, mixed some green veg and steamed them. Gathered victims have a frozen pea fetish, so boiled up a few of them at the end. Scoffed by all, seconds were had.