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 *More tender than Bubbe used to make.*

A browse through #marketfriday posts hosted by @dswigle brought me up against a photo by @old-guy-photos of a [St Patrick's Day dinner of beef and vegetables](https://steemit.com/marketfriday/@old-guy-photos/market-friday-st-paddy-s-style).

Once seen, it lingered in my memory, and I happened across a beef brisket joint in the chiller cupboard of my local Co-op, nestling among the chickens.

Brisket is a cut from the breast or lower chest of beef (with the bones left in, it's known as short ribs) This area of the body supports 60% of the body weight of standing or moving cattle and has a large amount of connective tissue - it needs careful, slow, cooking to tenderise it. It's the most popular cut for corned beef, which can be spiced and smoked to make pastrami (more favourites of mine - I love corned beef hash and a nice pastrami sandwich).

This recipe produces a sweet smoky onion gravy and beautifully tender meat. I used honey instead of brown sugar and, if I made it again, I'd go easy on the honey and the ketchup. We had it with mashed potatoes and fresh steamed vegetables, perfect with thick slices of the rich meat and gravy.

The dish reminded me of Pepperpot. Popular in the Caribbean and introduced to me by friends from Guyana, Pepperpot is flavoured with cinnamon and cassareep and hot peppers.

The next day, I diced the remaining meat and added hot chilli flakes to the gravy. We had it with white rice, re-fried beans, Moroccan sweet and spicy carrots and yoghurt. A wonderful combination of flavours and textures!

You get a lot for your money with brisket and this recipe is one I would keep for the next family gathering where you want to have a big generous pot on the table. It would be good with roast potatoes as well as mashed or cooked alongside the meat with other root vegetables.
  

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