This can be cooked ahead, sliced and then reheated for Seder. The gremolata adds colour, zest and zing taking it to the next level. Serve with roasted new potatoes and honey-roasted rainbow carrots.

Method

• Heat oven to 150°C and line a deep roasting tin with two layers of foil and a piece of parchment in the bottom.
• Heat the 2-3 tablespoons oil in a large frying pan, season the brisket with salt and pepper and sear on all sides until a rich brown colour. (This enhances the colour and flavour of the finished dish.)
• Put the onions, carrots, celery and garlic in the bottom of the tin and add the thyme, bay, and parsley stalks. Place the brisket on top, fat side up, then pour the wine and stock into the tin.
• Seal well with foil, you might need to add another sheet over the top if the foil does not close entirely. Bake for approximately 4 ½ - 5 hours until the meat is tender and melting.
• Once cooked, move the brisket to a cutting board cut, slice and serve straight away or cool to room temperature and then slice it.
• Drain the stock and wine mixture through a sieve into a pan to remove the vegetables and herbs and skim off the fat that will rise to the top.
• Mix the potato flour with a little water so it is liquid then add to the pan. Place over medium heat and stir until it is as thick as you would like.
• Either place the meat onto a warmed serving platter or remove the foil and paper from the roasting tin, re-line with clean foil and baking parchment then return the meat to the tin, pour over the gravy and allow to cool before wrapping and refrigerating/freezing.
• Finely chop the parsley leaves and stir in the lemon zest and juice, garlic, horseradish, enough olive oil to make it spoonable plus salt and pepper to taste.
• Serve the hot brisket with the gremolata over the top, Serve any extra in a serving dish on the side.

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