This is a recipe for the most incredible Roast Beef Brisket. The easiest but tastiest recipe for Sunday Lunch.
I put it in my oven at 200 C/400 F/Gas Mark 6 uncovered for 30 minutes and then cover with silver foil very well (completely) turn it down to 110 C/225 F/Gas Mark ¼ and leave overnight 9at least 9 hours) or in the Roasting Oven of Aga for 20 mins followed by Simmer Oven overnight.
I will get it carefully out in the morning (watch out for the liquid tipping out of the tray) and pour off the liquid into a saucepan. You could put the meat back in to keep warm,or if you need the oven for Roasties etc as I do, then put to one side covered with foil and a couple of tea towels. Make sure you get out all the meaty bits from the tray.
Place the juices in a saucepan, add the stock and bring to a simmer. Add the cornflour to the water in a cup and stir to mix well. When the juices are simmering stir the cornflour briskly in and repeat if it is still too thin for a gravy. Season to taste. If the cornflour forms lumps in the gravy just pass it through a sieve.
Depending on how long the meat is out of the oven I will put it back in at about 180 C/350 F/Gas Mark 4 covered with silver foil to warm back up. Another thing I have done is to carve the meat and then put in a roasting tray and cover with the gravy. You can then reheat, ideally covered with a large piece of baking paper that has been run under the tap, scrunched up and then flattened out over the meat, followed by a top layer of silver foil. A bit of a faff but it keeps the meat so fresh if that's the right word!