I’m crazy about brisket recipes. Just leaving that juicy, flavour-packed meat to simmer away until it pulls apart into those flakes is just irresistible. I just had to give this recipe a go when I saw it in Jamie’s Great Britain.

…And what a disappointment. The texture was beautiful, really tender, but the flavour was frankly medicinal. Definitely a case of too much of a good thing.

Jamie serves his in a sandwich with pickled cucumber, I served mine more as a traditional roast.

Worcestershire sauce-marinated brisket (serves 6 – 8):

1kg beef brisket

2 onions, sliced

1 x 150ml bottle of Worcestershire sauce

1 stick of celery, sliced

1. Chuck everything in a large casserole dish. Bring to the boil, turn the heat down and simmer for 4 hours until the meat pulls apart. Allow to cool slightly in the broth before serving.