Clas­sic Win­ter Brisket

(serves 6‑ish)

3 tbsps olive oil
1 flat-cut brisket
5 cloves gar­lic, minced
1 white onion, sliced thin
1 bot­tle Guinness
2 cups chick­en stock
2 large cans Ital­ian plum tomatoes
good sprin­kle dried thyme
pinch sea salt

In a very large heavy pot, heat the olive oil and sear the brisket on both sides. Then add the gar­lic and onions and stir until slight­ly cooked. Add every­thing else and cook until the sauce comes to a high sim­mer, then turn heat down to main­tain a low sim­mer for at least three hours. After that, the cook­ing may be stopped at any time and restart­ed at any time, sim­ply reheat­ing when you’re ready to eat.

Serve with noo­dles and some­thing crunchy like slaw. Per­fect for a cold night.