Braised Brisket with Root Vegetables

Brisket is a fatty cut of meat, cut from the breast of the animal. It needs to be braised or pot-roasted, cooled, and when cold the fat skimmed from the surface. But it has a very good flavour, and makes a really good supper main course, especially when braised with a variety of root vegetables, as in this recipe.

It needs only baked potatoes as an accompaniment, and any left over can either be taken out of the vegetables and sliced, and served cold, or reheated in the vegetables. I