For best results, start the recipe the day before you want to serve.
1. If you have access to scales, weigh your brisket for reference later. Place in roasting pan with the fat side up.
2. Turn the oven to grill and adjust the rack to approximately 20cm below the grill.
3. Grill the brisket for 10 minutes or until the surface is nicely caramelised. Watch carefully as brisket may spit and catch the grill.
4. Remove the roasting pan from the oven and set the oven to fan bake 180°C.
5. Mix all other ingredients together. Pour mixture over the brisket and cover tightly with aluminum foil.
6. Place in the oven for one hour per kilogram of meat (e.g. a 4.5kg brisket will take 4 1/2 hours) up to a maximum of 5 hours. If you have not weighed your brisket, cook for 4 1/2 - 5 hours.
7. Remove from the oven and leave covered. Cool on the bench for at least one hour.
8. Once cooled, remove foil and transfer brisket to a chopping board. Leave juices in roasting pan.
9. Slice brisket across the grain into 5-7mm slices and return to the original roasting pan. Spread the juice over the top and cover.
10. If serving immediately, reheat the brisket at 160°C for 30 minutes and follow step 14 to serve.
11. If resting overnight (preferred), place covered roasting pan in the fridge.
12. When ready to serve, pre-heat oven to 160°C and remove brisket from fridge. Remove the layer of excess fat which has formed on the top of the juices with a spoon. Try to remove as much fat and as little juice as possible.
13. Cover brisket with foil and place in oven for 1 hour, or until a meat thermometer reads 65°C.
14. Remove from oven and allow to rest for 15-30 minutes. Serve sliced meat with the juice ladled over.