Brisket can be undervalued as a cut of meat. I love cooking it long and slow as it tenderises beautifully and delivers great flavour. Plus between the four of us it usually lasts a couple more meals!
This recipe is quick to assemble and needs 4 or 5 hours to slow cook in the oven or slow cooker. It’s full of flavour and we usually get 3 or more different meals out of this one dish!
For example, first serve it with a simple cauliflower rice and salad, or serve it with normal rice or mashed potato, whatever your preference.
The next evening the leftovers can become tortillas with a choice of dill pickles, sauerkraut and salad.
And then the next day my kids use the leftover tortillas with the brisket, along with some organic cheese and herbs to make quesadillas! Plus it makes great leftovers for lunch too. I LOVE the versatility & the deliciousness! I’m sure you will too.