Season brisket with sea-salt and pepper. Heat oil in a large ovenproof casserole dish over medium-high heat. Cook the beef for 5 to 7 minutes or until browned, turning regularly. Set the beef aside on a plate.
Add onions, carrots and fennel to same dish and cook for 5 minutes or until slightly softened. Stir in the thyme and bay leaf and cook for 1 minute.
Return the beef to the dish, on top of the vegetables. Pour tomatoes and stock around the beef and bring to a simmer. Cover with a lid and place in the oven. Cook for 2 ½ hours, turning beef halfway through cooking, adding potatoes after 1 ½ hours cooking. Remove lid after 2 ½ hours and cook for a further 30 minutes uncovered. Remove meat from dish, set aside on a plate and rest for 20 minutes before thinly slicing. Add olives and beans to vegetables, replace lid and set aside while meat rests.
Serve sliced brisket with vegetables, sauce and silverbeet. Sprinkle with chives.
Kipfler potatoes, unpeeled, halved, would also work well in this recipe.
Serve with polenta, cous cous or sweet potato mash instead of potatoes.
Add ground coriander, cumin or chilli to the dish for extra flavour.