Keep your rocking, Andy Kim (who?) I want braising! Slow cooked brisket of beef is very under-rated. It’s not pretty and it’s not clever looking, but oh my, it tastes wonderful and is completely and utterly trouble-free.
All you will need is 1 brisket of beef (try and buy one with a good marbling of fat as it will be more tender) a handful of mixed, fresh herbs,2 cloves of garlic, 1 onion cut in to quarters (optional), red wine or beef stock and 1 tablespoon of olive oil.
Pre-heat the over to Gas Mark 2, 160C or 140C for a fan oven
In a really heavy casserole dish, Le Creuset is perfect for this, heat up the tablespoon of oil and then add the brisket and brown all over.
Add the garlic, herbs and onions and add about an inch of red wine or beef stock.
bring to the boil, quickly place the lid on and put in the pre-heated oven for a minimum of three and a half hours, you can leave it up to five, it is a very forgiving dish.
This is what you end up with. Delicious, gorgeous, tender beef, in a really rich gravy that all you have to do is add extra seasoning to, if you wish. You can add extra red wine to further de-glaze the casserole for extra flavour.
Serve with mash, a glass of red wine. Heavenly!
The Bombay Boys 
I can’t wait to make this in my lovely casserole dish!