Beef brisket benefits from long slow cooking, with a considerable amount of moisture to break down the connective tissue and produce a tender result. This cut is the point end which is thinner and more even sized so makes cooking easier.
Cooking suggestion
Lightly oil and season the brisket in a frying pan over medium-high heat to achieve a rich brown colour.
Transfer to a slow cooker, arranging in a single layer to ensure even cooking.
Add stock or liquid to almost cover the meat and bring to a simmer, reduce heat to low and cover with a tight-fitting lid according to the recipe.
