Below are 3 different ideas to allow you to enjoy brisket all year round.
Traditionally, it is slowly boiled for 2 hours with carrots, onions studded with a few cloves, leeks and peppercorns, strained and allowed to chill in its own broth. Fat can be removed, and the broth enriched with Madeira, tomato puree and soaked dried mushrooms. Mark Daniel, the excellent food writer for our local Western Morning News, suggests "dressing it up", with mashed potato or honey roasted parsnips formed into neat cakes with a poached egg ring or bean tin with both ends removed. Top this with a little braised red cabbage, shred the beef and similarly shape this on the top, and serve with the reduced Madeira broth.
Another idea he recommends is to marinate the beef. Fry garlic, onions, carrots and celery gently in oil, stir in black peppercorns, whole allspice, 10 juniper berries, mace, cinnamon, cloves, salt pepper, orange peel and fresh thyme. Stir once and add 1/2 pint strong red wine and 5 tbsps brandy. Cook this mixture for about 20 minutes, cool and tip over the brisket. Leave for 2 to 3 days. Drain the beef, cover with the marinade, then enough water to cover, and cook gently, skimming off scum, for 2-21/2 hours.
Another recipe suggested by a customer is to spread about 4 sliced onions on the bottom of a heavy casserole, and cover this with approx 100g of pancetta or green bacon. Put in a 900g joint of brisket, season with salt and pepper. Cover very tightly and cook (temperature 170C /325F )for 3 1/2-4 hours turning every half hour or so. At first the meat cooks in the juices from the onions and then the liquid vanishes, the onions and meat turn dark rich brown.