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Preheat the oven to 160C. Rub the meat with 1 tbsp sunflower oil and plenty of seasoning. Sear in a hot, heavy based pan on all sides for 4-5 minutes until golden brown. Transfer to a deep baking tray and rest. In the same pan, lower the heat and sweat the onions, garlic and bay leaves for 5 minutes, stirring frequently.
Pour the marinade ingredients over the rested brisket, now roll up your sleeves and massage. Pour the onion mixture, Worcestershire sauce and chopped tomatoes into the dish with the meat. Pop into the oven uncovered for 6-8 hours, turning the brisket every now and then to guarantee tender, moist meat. If the pan starts to dry out, add a cup or so of water.
Once the meat is falling apart and sauce thickened, remove the tray from the oven and cover with a thick layer of foil to keep in the heat while you prepare the other elements.
For the Yorkshire puddings, crank the oven heat up to 220C. To a large bowl add the plain flour, eggs, salt and pepper. Whisk to a thick paste then slowly add the milk, whisking constantly until you reach a single cream consistency (don't worry if you've still got a few lumps). Pop in the fridge for at least 30 minutes (or overnight).
Pour 1cm of sunflower oil into each of the 12 holes in a muffin tin and heat in the oven for 5 minutes (the oil needs to be super hot). Remove muffin tin from oven and quickly (but carefully) pour batter equally into the holes. Pop back in the oven on middle shelf for 20-25 minutes until crisp and golden brown (cooking times vary wildly so keep a close eye after 20 minutes).
To serve, pull the brisket apart with two forks, mopping the sauce up as you go, spoon onto the yorkies and top with fiery horseradish sauce.
Tip - If preparing the brisket ahead of time, separate the sauce from the brisket then allow to cool and refrigerate. When you're ready to reheat. skim and remove the fat from the top of the sauce, add the brisket back to the pan and warm through in a baking dish.
For the Brisket
For the marinade (all from larder)