Preheat the oven to 150c/300f.

Start with the beef. Heat the oil in a large oven-proof casserole dish. Sprinkle the salt and pepper on the brisket, and place in the hot pan. Sear each side for two minutes, then add in the rest of the beef ingredients. Bring to the boil, then place a lid on the pan and place in the oven. Cook for 4 hours. Check the meat every hour to make sure the liquid isn’t going dry. Add in a cup of hot water from the kettle if it is. I usually add in 1.5 - 2 cups of water altogether.

Towards the end of the cooking time for the beef, heat the oil in a frying pan and add in the green bell pepper, onion slices and a pinch of salt and pepper. Cook on medium-high until they start to brown at the edges, but still retain their crunch (about 3 minutes). Turn off the heat.

Cut the baguette into four pieces and then slice each piece in half (lengthways). Place all 8 pieces on a baking sheet.

Turn the oven up to high, and then take the brisket out of the oven. Take the lid off the pan. There should still be plenty of liquid in the pan, and there will probably be a layer of oil on top.

Take a pastry brush, and brush a little of the oil from the top of the brisket liquid onto the inside of the cut baguette.

Remove the beef and shred it slightly on a board, then divide the meat between the bottom pieces of the four baguettes. Top with the onions and peppers, then top with the cheese. Place the sandwiches (leave them open) in the oven and cook for 3-5 minutes - until the cheese has melted and the baguettes are warm.

Take out of the oven and put the sandwiches together, then serve each sandwich with a little pot of the cooking liquid (you may want to spoon off any fat from the top before serving).