Ingredients

• 1 x 2kg/4lb 8oz piece flat brisket
• 2 large carrots
• sliced
• 2 large onions
• sliced
• bunch fresh parsley stalks
• 12 peppercorns
• 1 bay leaf
• 2 tbsp oil
• 4 tbsp sweet sherry
• 2 tbsp ground ginger
• 3 tbsp dark soy sauce
• 1 tbsp lemon juice
• 1 tbsp brown sugar
• 2 tbsp groundnut oil
• Tabasco
• to taste
• 1 tbsp wholegrain mustard
• 2 tbsp sherry vinegar
• 8 tbsp rapeseed oil
• 500g/1lb 2oz Tenderstem broccoli
• cut into florets
• 2 heads Little Gem Lettuce
• sea salt

Directions

• Put the brisket in a large pot with the carrots and onions.
• Tie up the parsley stalks
• peppercorns and bay leaf in a muslin bag and add to the pot.
• Cover well with cold water and bring to the boil. Turn down the heat to a low simmer. The water should just be ‘trembling’.
• Cook
• uncovered
• for up to three hours
• depending on the thickness of the meat. Top up the water as it evaporates to ensure the meat doesn't dry out. To check the meat is cooked
• pierce with a roasting fork and lift
• the meat should just start to slide off the fork.
• Transfer the meat to a large container. Strain the cooking liquor and pour it over the meat
• then leave to cool.
• Pour away the cooking liquor
• cover the meat with cling film and then put a tray on top with weights on it to press the meat.
• When cold
• slice the brisket into nice steak-sized pieces.
• For the marinade
• mix all the ingredients together.
• To grill the steaks
• heat the oil in a ridged griddle pan or preheat a barbecue. Grill the steaks
• brushing frequently with the marinade
• until hot through.
• For the dressing
• mix together all the ingredients.
• For the salad
• blanch the broccoli in boiling salted water
• then drain and refresh in cold water.
• Separate the outer leaves of the Little Gems
• toss them in the dressing and lay them on serving plates
• then repeat with the hearts. Toss the broccoli in the dressing and lay on top of the leaves. Place the meat on top and serve.