Bought a Brisket joint from the big T. Reduced from Christmas.
*Patted it dry.
*Rubbed ground pepper all over and crunched sea salt over it.
*Popped in a tin foil disposable toasting tin on top of an onion quartered
*Poured over a can of Guinness we had laying around.
*wrapped in foil and popped in oven at 160ish for 4hours minimum, it was a bit over (the longer the better)
*took meat out
*poured Guinness and beef liquid into a pan and reduced on medium heat, until a little bit thicker and reduced. Added a few knows of salted butter to make it all lovely and glossy.
*hand shedded the beef and poured the sauce over, mixed with the onion petals.
Long time making, but worth it. It coukd have done a few more hours again, but was quite a small joint so not the end of the world.
by cannibalcats