I'm enjoying a reprieve from the balmy tropical heat of November, as temperatures lower, the sea breezes lighten our mood and the occasional shower of rain brings relief to the parched lawns and to us. It's meant to last the whole week, and I am making the most of it by slow cooking a piece of beef brisket in the most delicious way, and by slow cooking I mean low and slow, using my new stove top and the oven in tandem with each other. I haven't succumbed to using my slow cooker this time. In time I might, but I wanted to be in control of the tenderness required for this cut of meat.
