Ingredients
Method
- Preheat the oven to 200ºC.
- Place the brisket in a large roasting tin and massage the oil into the joint together the thyme and garlic and season well with salt and pepper.
- Roast for 30minutes, then reduce the heat to 140ºC and cover with foil and roast for a further 4 hours, basting the meat from time to time.
- Add the shallots to the meat juices and turn up the oven to 160ºC and cook uncovered for a further hour, until the joint crisps up.
- Serve the beef in thick slices with the juices spooned over.
