Slow cooked beef brisket

This is my all-time favourite way to do. A beef joint for Sunday lunch! 

Cooking time: at least 4 hours
Serves: 2+

• Beef brisket
• 1 bottle vintage cider (the best is old rascal but any cider will do - vintage is best though!)
• 2 red onions - roughly chopped
• 1/2 tbsp chilli flakes
• A small handful fresh herbs
• 1 tbsp bbq sauce
• 2 tbsp tomato pureé
• 1 tbsp gravy paste

1. Place the onions in the bottom of the cook pot. Place the beef on top.

2. Pour the cider over the beef. Mix together the chilli flakes, herbs, tomato pureé, gravy paste and bbq sauce with some hot water - to make 1 cup of liquid.

3. Pop the lid on and leave it to cook for a good few hours!

This always goes down well with the OH when I cook it. I usually serve it as a Sunday roast-type dinner with veggies and potatoes!

All the juices left in the cook pot once done makes a lovely gravy, just add gravy powder/granules to thicken it a bit!