Slow-Roasted Beef Brisket

Pre-heat the oven to 120°C. Remove the brisket from the vacuum pack and rest, covered, for about 30 minutes. Place a large piece of tinfoil into a roasting dish and line the foil with baking paper. Place the brisket in the centre of the lined tray and sprinkle it with the rub, turning the meat to make sure it’s well covered

In a small jug, mix 1 cup of BBQ sauce with ¼ cup water and spread the mixture over the meat, ensuring the surface is covered. Carefully fold the foil and paper to create a secure parcel – you want the meat to be tightly wrapped, without any tears, to seal the moisture inside. Transfer the brisket to the oven and roast for 5 hours. To make the salsa, begin by quick-pickling the red onion. Use a mandolin to create thin slices, then place the onion into a small bowl with the sugar and chardonnay vinegar. Stir to combine and leave to marinade for 10 minutes. Toss the pickled onion together with the olive oil, pomegranate and parsley, then season with salt and pepper. Once the brisket is cooked, remove it from the oven and gently pull pack the foil and baking sheet. Baste the meat with a thick layer of BBQ sauce and return, uncovered, to the oven for a further 10 minutes to heat through. To serve, transfer the brisket to a warmed platter and shred it slightly, then top with the salsa