How to make it

1. Mix all marinade ingredients together in a large bowl, then completely smother the brisket with lashings of marinade. Let it marinade overnight if you can, otherwise at least two hours.

2. Add brisket to a large baking dish, set aside any excess marinade. Cover with baking paper lined aluminum foil and bake for 6 hours in a 125°C oven. Make sure you turn the brisket halfway. And for the last half an hour, remove the cover and bake at 200°C to intensify the flavour. Remove it from the oven and let it rest for about an hour. Add a loose layer of aluminium foil to the top of the brisket while it’s resting, but don't wrap it tightly.

3. While that’s resting, add retained marinade and pan juices to a saucepan and bring to a boil, so that the liquid starts to reduce. Skim the excess fat off and then add 2 tbsp of sugar and allow it to reduce by about half. Mix cornstarch and water, whisk well, then add to simmering sauce and allow it to thicken. Remove sauce from the heat and set aside for serving.

4. Kale Chips - in an airfryer at 200°C, cook kale in batches. Fill the basket then add the second basket layer on top. This stops the kale from flying around while cooking. Cook for 4 minutes per batch, season lightly with salt and set aside. Check after 2 minutes as done-ness depends on your personal preference. We like them crunchy!

5. On a serving platter, arrange crispbread, cheese & honey, sauerkraut, pickles, and kale chips, then brisket in slices or shredded and drizzle with sauce! Serve with extra marinade sauce.

6. Pro Tip - Your brisket will either be a flat end or point end. The flat end will be best for slicing and the point end will be perfect for shredding!