Season the flour and roll the brisket joint in it until well coated.

Heat the oil in a 2.3 litre (4 pint) flameproof casserole and brown the joint well. Remove the meat and set aside. Stir the vegetables into the fat remaining in the pan and fry for 2 minutes. Add the stock, tomato puree, wine, thyme, bay leaf and seasoning. Bring to the boil. Return the meat to the pan, pushing it well down into the vegetables.

Cover tightly and cook in the oven at 170°C (325°F) mark 3 for about 2 1/4 hours or until the meat is tender when pierced with a fine skewer. Remove the meat and carve into slices. Arrange on a serving dish with the vegetables, cover and keep warm. Mix the cornflour to a paste with a little water. Stir into the juices, bring slowly to the boil and cook for 2-3 minutes to thicken. Adjust the seasoning and serve separately.