Brisket is the king of slow-cook cuts packing an amazing flavour-punch. When cooked slowly the fat keeps the beef tender and melts away. It will only improve further leaving overnight, this will allow you to spoon out the fat (if you wish), while retaining all the delicious juices
SLOW-COOKED BRISKET WITH ONIONS
1 Cook 2 sliced onions until golden (approx 20 mins)
2 Season the brisket joint and sear it to a golden brown on both sides.
3 Place in a covered dish with the fat-side facing upwards and add some chopped garlic and the browned onions. Add half pint beef stock and a tablespoon Worcestershire sauce
4 Cook on a low heat for 3 to 4 hours
5 It can be rested then served as pulled brisket or leave overnight in fridge, spoon out fat and put brisket and juices in oven for an hour