This recipe was kindly sent to us by one of our lovely Trenchmore Beef Butcher's Bags customers. You can find liquid smoke on Amazon or Ocado so we have ordered some and cannot wait to try this Three Day Brisket! Photo to follow soon.

2-3kg of Trenchmore Beef Brisket
salt to taste
2 tablespoons liquid smoke
1.5 cups chopped onion
2 cloves minced garlic
90g butter
3 tablespoons brown sugar
1 bottle of Ketchup
1/2 cup water
2 tablespoons liquid smoke
1/4 cup Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon celery salt

Sprinkle the brisket on both sides with salt and 2 tablespoons of liquid smoke. Seal in foil and chill in the fridge for 8-10 hours.

Open the foil. Add the onion and garlic to the brisket, seal the foil and place in a shallow baking pan.

Bake at 160 degrees C for 5 hours. Cool before placing back in the fridge for 8-10 hours.

Remove the foil and discard the onion. Trim off the fat and cut the brisket into slices. Place the slices on the foil.

Melt the butter in a skillet. Stir in the brown sugar, ketchup, water, remaining 2 tablespoons of liquid smoke, Worcestershire sauce, mustard and celery salt until blended. Pour over the brisket and seal the foil.

Bake at 200 degrees C for 10 minutes, then reduce the oven temperature to 160 degrees C and bake for a further 35 minutes.