Rich, Glazed Joint of Brisket Serves

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

Now that one tends to buy smaller and smaller Sunday joints because of the cost it is a nice change to have a good old-fashioned hunk of meat impressively filling the carving board. Brisket is still comparatively cheap and can be dull, but cooked in the following way has a wonderful flavour. You must prepare it the day before you cook it, but the next day all you have to do is put it in the oven. You can use either fresh or salt brisket. I think the salted meat is even more delicious and ha