Making brisket for the final game of the 6N’s tomorrow, as I have friends coming over. Will make roast potatoes in rosemary and extra virgin olive oil, and mash, and homemade bread rolls.
Brisket will be slow cooked in beef stock and a Rioja, first brown the brisket, and then remove, and then simmer some chopped onions in same pan for 5 mins, and add some crushed garlic for 2 mins. Then place brisket, stock and wine (to cover at least 2/3 of brisket), and simmer for 5.5 hrs in slow cooker (or in casserole dish in oven on 150 C) turning brisket every hour.
The meat will start to fall apart at this stage, so you can either remove and thicken gravy with some corn flour, adjust seasoning, and shred beef into gravy, or slice beef and then add to thickened gravy…
Roast potatoes will be cut small, and roast slowly at 150C for around an hour, in extra virgin olive oil with rosemary salt and pepper, turn the potatoes every 15 mins. The mash will have milk and butter added.
…I will have alcohol added… 
