A recipe from Jose Chapman from Slow Food Orange

(For 2kgs)

Season beef with salt and pepper and brown in a braising pot – deglaze with red wine.

Rub brisket with quatre epices (4 spice consisting of pepper, cloves, nutmeg and cinnamon).

Place in a well-sealed pot with diced onion, carrot, and celery with whole garlic cloves and one star anise.

Cover with beef stock, bring to a simmer and remove to oven for 3 to 4 hours or more.

Cool and refrigerate – remove fat that has set and shred meat.

Return to oven with fresh root vegetables and cook further until vegetables are done.

Serve with crostini and mustard aioli.

Mustard Aioli

• 1 tabs. English mustard
• 2 egg yolks
• Lemon Juice
• 1 1/2 cups oil

Process mustard egg yolks and lemon juice and with motor running slowly add the oil until the mixture emulsifies.