Heat some oil to a pot and add in sliced onions, carrots, celery and minced garlic. Mix together and add tomato puree.
Add some cranberry juice and let it simmer for 5 mins.
Season your beef brisket with salt, black pepper and garlic powder. Sear off the sides on a pan.
Transfer everything to a oven-safe pot and add beef broth, bayleaves and rosemary.
Slow-cook in the oven for 6-7 hours minimum on 180*
Make a cornstarch slurry mixing some flour and water together and add in the pot. This will help thicken up the sauce.
