What better after a hard Sunday grafting then a warming plateful of pulled brisket which has been slow cooked to perfection in a Guiness gravy?
The recipe for this is simple enough. In the pot I added chopped onions and carrot before adding gravy granules and a pint of Guiness followed by some dried mixed herbs and a good glug of Henderson's Relish. Leave on low power all day and pull just before serving with a couple of forks.
I served this with Yokshire Pudding, roast potatoes, roast parsnips and some fresh vegetables and of course a good helping of the Guiness gravy.
The finished Sunday Lunch.
We still have loads of the pulled brisket left in the fridge for a nice easy evening meal tonight after work. Not sure what I'm going to make with it yet but I think a pie might be in order.