Nigel Slater’s beef brisket recipes

It’s one of the cheapest cuts of beef, but spend an afternoon slow-cooking a brisket and you’ll reap the dividendsYou’ll need a spoon. The broth surrounding the beef has been in the oven for four hours, along with a handful of caramelised shallots, black peppercorns, thyme sprigs and bay leaves. I could have used traditional stock, but preferred to make one out of dried mushrooms: a dark coloured, bosky liquor in which to coax a cheap cut of meat towards tenderness. The brisket