Really Good Brisket

I concur….this is really good brisket. In addition, it’s a fuss-free recipe with a short list of staple pantry ingredients.

For my first attempt at making a brisket, and because I was feeding some very non-adventurous eaters, I wanted to keep the flavour profile familiar; this recipe for beef cooked with onions, celery, garlic and a little thyme in a wine and chicken stock bath looked perfect.

I cooked it the day before it was to be served, then defatted and puréed the sauce, and sliced the cold meat just before reheating. My 1.6kg brisket took the full 3 ½ hours to cook, and served with the onion gravy was so tender you could cut it with a fork.

It was a fantastic addition to a buffet but next time I’ll make sure to serve something equally delicious on cook day as the aroma of this pot roast had the household salivating, only to have it whisked away to the fridge for another day!