Sunday Lunch

Today we’ll be having roast brisket with potatoes and onions.

It’s a Hugh recipe that I tore out of the Guardian magazine months ago and this is the third time we’ve done it. Roast the meat uncovered for the first half hour, then cover and cook on a low light for fours hours (yes, four hours!).

The result is meltingly tender brisket – I can’t see there being much left for leftovers tomorrow if last time is anything to go by.

2 thoughts on “Sunday Lunch

  1. I have to say I was honoured to have been allowed to taste this brisket. I enjoyed it between two of D and G’s baps!, they were taken along to P and Julies after the workshop and because I had worked up such an appetite I ate them both.

    The brisket was devine, and very tasty.

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