Aged Angus Brisket, cut to aprox 1 kg

The brisket is the muscle found in the lower chest or pectoral. This cut comes from a large working muscle that supports a large percentage of the body weight requiring a significant amount of connective tissue. This tissue breaks down when prepared using slow, moist cooking methods such as casseroling and braising. 

How to cook
Brisket benefits from long slow cooking with a considerable amount of moisture to break down the connective tissue and produce a tender result. Lightly oil and season the brisket in a frying pan over medium-high heat to achieve a rich brown colour. Transfer to a slow cooker arranging in a single layer to ensure even cooking. Add stock or liquid to almost cover the meat and bring to a simmer, reduce heat to low and cover with a tight-fitting lid according to the recipe. The end result should be fork tender.