How you serve this and how many it serves is entirely up to you. I make it to have it in the fridge. It sits in its cooking liquor and I whip it out for sandwiches and snacks as required. It will keep about 5–7 days in the fridge in an airtight container.

Serves: roughly 6–8
Preparation: 10 minutes
Cooking: 3-3½ hours

Ingredients

● 2kg brined beef brisket
● 6 bay leaves
● 4 tbsp coriander seeds
● 1 tbsp fennel seeds
● 1 head garlic, halved horizontally through the middle
● 1 red onion, quartered
● 1 tsp dried chilli
● 1 rosemary branch
● ½ bunch fresh thyme
● 3 celery sticks
● 1 tbsp black peppercorns

Method

● Rinse the brisket in cold water a couple of times to remove any excess brine.

● Place all the ingredients in a large pot and cover with water. The water level should come to at least 2.5cm above the top of the pot's contents.

● Bring to the boil then reduce the heat and simmer for 3–3½ hours or until the meat is very tender.