Smoky Beer-Braised Brisket

Preheat the oven to 150°C fan bake. Heat the oil in a large sauté pan.

Season the brisket and brown on both sides. Transfer to a deep roasting dish. Don’t wash the pan. 

Grate the onion, carrot and apple on the coarse side of a box grater and add to the pan along with the garlic and raisins. Season generously and cook for 10 minutes, stirring occasionally. 

Stir in all the remaining ingredients except the stock and beer and cook for 5 minutes. Add the stock and beer and bring to the boil, then pour the contents of the pan over the brisket. Make sure the top of the meat is well covered with a layer of the vegetable mixture.

Cover with baking paper, then cover tightly with foil. Braise for 3–5 hours or until meltingly tender and a knife will slip easily through the meat. Cooking time will depend on the thickness of the brisket.  

To serve: Carefully lift the meat out of the pan and place on a large serving platter. If the juices are thin, tip into a saucepan and boil until reduced and syrupy. Slice the brisket and spoon over the sauce. Serve with crisp gherkins and scatter over the spring onions and sliced chilli, if using. Serves 8.