• In a large frying pan or skillet heat 1 tbsp of the vegetable oil over a medium heat. Add the carrot, celery and onion and cook for about 10 minutes, stirring frequently, until the onion is golden.   Transfer to the slow cooker and turn it on low.
• Add the bay leaves, tomato puree, Worcestershire sauce and thyme to the slow cooker.  Stir well to combine with the vegetables, then pour over the red wine and beef stock.
• Dust the brisket with the flour and season well with salt and freshly ground black pepper.
• Heat the other tbsp of vegetable oil in the frying pan or skillet, used for the vegetables, over a high heat.  Sear the beef all over (1 minute on each side) in the hot pan then place it into the slow cooker.
• Cover with the lid and cook for 7 hours.   After 6.5 hours, heat the oven to 200C/180C fan/gas 6.
• Carefully take the beef out of the slow cooker and place it on a baking tray or in a small roasting tin and roast it in the oven for 20 minutes.

Make the gravy:

• While the beef is in the oven, carefully transfer the cooking liquid and vegetables out of the slow cooker into a medium saucepan. Mash the vegetables with a potato masher and then strain the liquid into a large jug (I use a 2l jug).   Transfer the liquid back into the pan and discard the mashed vegetables.  Bring the cooking liquid to a rapid boil on a high heat for around 10 minutes to reduce to a rich gravy.  Taste, and if you like a bit of sweetness, add the tsp of redcurrant jelly. Season, to taste, with salt and freshly ground black pepper.
• If you like your gravy a bit thicker, slowly add in some of the cornflour mixture (you might not need all of it) while the gravy is rapidly bubbling.
• Serve the beef sliced with the gravy and your choice of side dishes.