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.