then cooked in the oven — set at just 300°F — in a braising liquid of beef stock, vinegar, tomato puree, and aromatics. Braising in the rich liquid for six-and-a-half hours keeps the brisket ...

Preheat the oven to 160C/140C Fan/Gas 3. To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a ...

It would be a shame for your neatly sliced brisket to turn into a pile of chipped beef because of the wrong reheating method. Instead, set a low heat in your oven, and pop the sheet in with spread ...

Season the brisket with plenty of salt and pepper ... is sealed in to stop the juices escaping. Place the beef on a sheet pan in the oven, and cook slowly in the plastic and its own juices ...

and wrap foil tightly around beef. Crimp to seal. Place roasting pan on a baking sheet, and braise brisket in preheated oven until fork-tender, 3 hours to 3 hours and 30 minutes. Uncover and let ...

Tom Kerridge calls this tender, shredded, beef brisket the ‘ultimate sandwich’. It may take a while, but it will be worth the wait. Serve with coleslaw. Equipment and preparation: for this ...