Brisket

Brisket is another of those economical, flavourful cuts perfect for long slow cooking. I got this one from my regular online organic meat supplier, and my only complaint was that most of the surface fat had been trimmed, which was a pity as the fat imparts additional richness and moisture, not to mention some leftover dripping. Traditionally the fat layer was always left on, for that reason, but it's all too common to see fat trimmed from all sorts of meat these days. Fat notwithstanding, it was still pretty good, though.

The joint came rolled and tied. I browned it on all sides, then browned some onions and chopped carrot, deglazed the pan with red wine, and then all day in a covered casserole, very low oven, with a ton of garlic, bay and rosemary. At dinner time I took the joint out to rest, and reduced the juices, mushing in the pot veg, to make a gravy. Had it with horseradish and some roasted roots. It was damn good, and still plenty of leftovers for hash later in the week.

You can't really carve brisket like a regular roast, by the way. The long, slow cooking leaves it so tender it just kind of falls apart under the knife. Thick slices and chunks is the way to go.