Brisket: Pre heat combi oven to 90C, 70% steam. Take the brisket out of the fridge at least 30 minutes before starting this recipe. Heat oil in a frying pan over medium-high heat. Saute onion, carrot and celery until golden. Transfer to a deep gastronome tray. Season brisket liberally with salt and pepper. Place brisket on top of vegetables, cover with baking paper and foil, place in oven for 10 hours. Remove brisket and increase heat to 160C.
Sauce: Heat oil in a frying pan, add onion, garlic, oregano, chipotle seasoning, barbeque sauce, brown sugar, tomato passata and stock. Bring to the boil, reduce heat and simmer for 15 minutes or until thickened. Glaze the top of the brisket with barbeque sauce. Return to the oven for 15 minutes. Rest and carve.
Serve brisket with blistered tomatoes, eggs, and baked beans. Season with black pepper.
