I cooked one of the beef briskets that I portioned from meat we bought from Greg’s a few weeks ago.
The first attempt was to use the slow cooker and I wasn’t thrilled with the result.
This time I found a recipe from the Culinary Institute of Near Orleans. It cooks stove top immersed in stock and wine and vegetables. It came out REALLY well. I don’t think I’ll look for other options as this was really nice. Moist of course since it cooked in liquid. And very flavourful.
For posterity, here is the recipe: