For the brisket: Season the beef well. Sauté the mirepoix until caramelised. Place into a deep gastronorm tray.
Place brisket on top of vegetables, cover with baking paper and foil, place in oven for 10-12 hours. Remove brisket and increase heat to 160°C.
Chipotle BBQ 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.
