Heat 2 tbsp of the oil in a large frying pan or flameproof casserole (if cooking in the oven) over a medium-high heat. Season the brisket well, then brown all over for 10 mins. Lift out and transfer to a slow cooker. Pour a splash of the red wine into the pan and stir to scrape up any caramelised bits, then pour this over the brisket. (If you’re cooking the brisket in the oven, lift the meat out into a large bowl, pouring over any caramelised bits from the pan, and continue as below.)

Heat the remaining oil in the pan or casserole and fry the bacon for 3-4 mins until golden. Add the chopped shallots, carrot and rosemary. Cook for 10 mins until the veg has softened, then stir in the flour and cook for 1-2 mins more. Pour in the rest of the wine and the stock, then add the bay leaves, cinnamon stick and star anise. Bring to the boil, then pour the mixture over the brisket. (Or, return the brisket and any resting juices to the casserole.)

Cook the brisket in the slow cooker on low for 6-8 hrs, or transfer the casserole to the oven and cook, covered, at 160C/140C fan/gas 3 for 3 hrs 30 mins until tender enough to shred using two forks.

About 45 mins before the end of the brisket cooking time, melt the butter in a small frying pan over a medium heat and fry the halved shallots, cut-side down, for 5 mins until golden. Add these to the brisket for the final 30 mins.

Lift the brisket onto a warm plate, cover and leave to rest. Pour the cooking juices into a pan and simmer for 5-10 mins until reduced. Stir in the cranberry sauce. Carve or shred the meat into chunks and serve with the sauce on the side. Once completely cool, the brisket will keep frozen for up to three months. Defrost in the fridge overnight and reheat until piping hot.