Well here it is. Our enforced dinner, thanks freezer! No really, thanks freezer, you’re the best!
Slow cooked, bone in organic Coombe Farm Organic brisket, lightly coated with Eat The Smoke savoury rub. With onions, carrots, celery and garlic. Steamed with a bottle of light ale for about 4hrs. Served with creamy polenta, cooked with chicken stock, a little Dijon mustard. Finished off with skyr, wild garlic pesto and of course, lovely salted butter. Put ya feet up simple. Tender, juicy, meaty…delicious. And absolute comfort classic.