Add the meat rub ingredients (except the oil) to a bowl and mix to combine. Rub it all over the brisket and drizzle the teaspoon of oil over and gently rub it all over the brisket. Leave it in the fridge for 20 to 30 minutes and make the sauce.

Add the sauce ingredients into a jug or bowl and mix. Set aside.

Heat the oven to 160 degrees Celsius. Make sure the rack is lower down so that the large Dutch oven can fit in with the lid on. If using a saucepan or pot without a lid simply cover with a sheet of foil.

Heat a Dutch oven or skillet on medium heat and add the oil. Place the brisket into the pot and sear the meat. Use a pair of tongs to keep turning it until you get a nice sear all round. Remove the brisket, and set aside.

Same pot add the tablespoon of oil and add all the veggies Let them cook until slightly soft, about 8 minutes.

Use a wooden spoon to push the vegetables to the sides of the pot creating a well in the middle if you can. If not, no stress, simply bring the brisket back and place it over the veggies or in the center.

Pour the sauce in and bake on 160 degrees Celsius for 5 hours. Check randomly to check that the sauce doesn't dry out. If it needs water add a little water and continue cooking. If your oven is too hot drop the heat slightly but it must cook low and slow for 5 hours.

Remove the brisket and set aside. Simmer the sauce until thick if it's not already thick, this takes about 5 minutes. Remove the bay leaves, garlic and any rosemary sticks and discard. You can use the sauce with the veggies if serving with mash, rice etc, ORYou can blend them and use as a gravy. Removing the veggies through a sieve and using just the liquid is optional, this will depend on you.