Braised Beef Brisket

"Braising is a poor man’s trick, and beef brisket is not usually a cut of choice. Traditional staple on St Patrick’s Day or for Passover, those folk did not historically feast on roast sirloins. It’s a tough old boot, is brisket and so it requires coaxing into tenderness, for hours, plied with sweet wine. The choice of aromatics is free but I’ll say this particular selection made very good sauce. And sauce is a must: sweet wine or not, it may be on the dry side when sliced and treated as a roast joint."

Cooking Time4 hr