Serve this brisket with a green salad, or roasted vegetables of
2 tbspfat, such as duck fat, lard, ghee or coconut oil2 kgpiece of lean beef brisket4golden shallots, skin-on, halved lengthways1garlic head, skin-on, halved and broken into pieces8thyme sprigsSpice rub2 tbsp eachsmoked paprika and sweet paprika2 tspcoarsely crushed black pepper1 tsp eachcayenne pepper and turmeric
For spice rub, mix ingredients in a bowl with 1 tbsp sea salt.
Preheat oven to 180C. Place a large flameproof roasting pan over high heat. Rub fat over brisket, then season to taste and brown meat on all sides (3-4 minutes). Remove from heat, transfer to a large plate or board and, when cool enough to handle, cover fat side of brisket with spice rub to coat evenly.
Place shallots, garlic and thyme in the roasting pan in a single layer and sit brisket on top. Pour in 375ml water and roast brisket uncovered until shallots and garlic are golden brown (20-25 minutes). Reduce heat to 150C, cover brisket with a wet piece of baking paper, then tightly cover pan with a double layer of foil and roast brisket, adding more water to pan as necessary to prevent base from burning, until meat is very tender (3½-4 hours). Increase oven to 180C, spoon pan juices over meat and roast uncovered again until deep golden brown (15-20 minutes). Set aside covered to rest (15 minutes), then serve, thickly sliced.