Preheat the oven to 130ºC/250ºF/Gas ½. Place the beef into a heavy based casserole pan with the carrots and onion. Season with salt and pepper and add the herbs and spices.
Pour over the cider and boiling water, cover tightly and cook in the preheated oven for 4 hours. Remove from the oven and allow to cool slightly.
Place the brisket in a deep bowl, cover with a plate that fits inside the bowl and place a weight on top. Once the meat is cold place it in the refrigerator and leave overnight.
The next day carve the beef into very thin slices.
Serve cold with salad, pickles and Donald Russell Speciality Bread.
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All the deep, rich flavour and juicy succulence of a ribeye steak3-4 SERVINGS
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