6 carrots, peeled and trimmed
1.4kg/3lb 3oz medium–large, similarly sized, floury potatoes, such as Maris Piper
2 onions, halved
1 tsp English mustard powder
1 tbsp Worcestershire sauce
1 tbsp yeast extract
1 beef stock pot
salt and freshly ground black pepper
4 tbsp cornflour
1 tbsp dried mixed herbs or herbes de provence
1–2 tbsp olive oil
1 tbsp tomato purée
1.2kg/2lb 12oz beef brisket joint
200ml/7fl oz red wine (optional, see recipe tip)