4 leeks, whites and light greens thinly sliced and rinsed clean
8-12 baby bunches of tatsoi or pak choi from Wild Country Organics
A drizzle of honey
Get an oven-proof casserole dish hot. Add a gloss of oil Season the meat well with pepper. Brown meat on both sides.
Toss the ginger, chilli and garlic in the pan. Add a good slosh of soy sauce, about 2-3 tbsp. Pour in a mug of water or enough to just cover the meat.
Place a piece of greaseproof/baking paper over the meat, snug around it like you're tucking in. Pop a lid on your pot. Place in a 160C/Gas 3 oven for 3-4 hrs or till the meat easily pulls apart. Check during cooking once or twice and top up with water if needed.
Once cooked, remove your meat from the pot. Spoon out the chilli. Bring the cooking juices up to the boil. Add your leeks and tatsoil. Cook just for a minute or two, until the greens are just tender and bright, glossy green. Remove from the pan.
Crank the heat up on the pan juices and swirl in a spoon of honey. Let it reduce down a little. Taste. Add a little more honey or soy sauce, or water, if needed.
Loosely shred your meat. Spoon the honeyed juices over. Serve shredded brisket alongside your greens with rice or noodles Lovely finished with toasted sesame seeds.
*1kg served 4 generously. If you want to serve less or have less meat, opt for 500g and shave 30 mins off the cooking time. Also, if you want to keep your brisket rolled (if it came that way) by all means do and thinly slice rather than shred your meat to serve.