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  1. Preheat the oven to 200ºC.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the beef in thick slices with the juices spooned over.