Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured cream and apple sauce. To make the brisket injection recipe, season the beef all over with salt and pepper.

10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside. Add the sliced onions to the casserole and fry for 5 minutes or until nicely browned. Stir in the thyme and bay leaf and cook. Return the beef to the casserole.

Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob. Heat another tablespoon of oil in a large non-stick frying pan on a medium heat. Fry the quartered onions for 5 minutes, stirring occasionally. Add the carrots and celery and cook for a further 5 minutes, until the onions are softened and all the vegetables are lightly browned. Remove the beef from the oven and nestle the vegetables around it.

To make the potato latkes, whisk the egg and egg yolk together in a small bowl. Place the onion and potato in a large colander, mix well and squeeze out as much liquid as possible over a sink. Season with lots of pepper and mix well. Pour 2 tablespoons of the oil into a large non-stick frying pan and place over a low-medium heat.

Take a handful of the potato mixture and form into a loose ball. Place in the pan and flatten with a spatula until around 1. Repeat with 3 more balls of the potato until you have 4 latkes cooking at the same time. 8 minutes on each side until golden-brown and cooked through.

Don’t be tempted to increase the heat or the latkes will burn on the outside before they are ready in the middle. Put on a baking tray and set aside while you cook the remaining latkes. Add an extra 2 tablespoons of sunflower oil to the pan between batches. 15 minutes, or until hot and crisp.

Lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy. The BBC is not responsible for the content of external sites. Read about our approach to external linking.