Six hour brisket recipe

Pour about an inch of stock or water into a deep roasting pan. Salt the meat by rubbing the salt in (this will help tenderise it) and then place the joint gently into its bath of stock or water. Cover loosely with parchment and bake at 160 degrees/gas 3 for six hours, or until it is falling apart; six hours should do it though. Leave it to cool and then use for the chilli, or as the mood takes you.