Cut the beef brisket into smaller chunks, about 1 inch thick.
Add olive oil into a large frying pan, set on high heat.
Sear the beef in the pan until slightly brown from each side. Keep turning every minute, set aside when done.
Using the same pan: quickly fry chopped onions and celery, add a bit more oil if needed.
Place the onions and celery into a slow cooker.
Add the beef, carrots, garlic, the tinned tomatoes and tomato puree.
Pour over the beef stock, add bay leaves and rosemary, black pepper and a pinch of salt.
Cover with a lid and cook slowly on low heat for about 7-8hrs. Stir half-way through.
When the meat is falling apart and the sauce has thickened, it’s ready to be served. Check the seasoning, leave to rest for a few minutes and serve with pasta.
Serve with some parmesan or Grana Padano on top and enjoy!