Brisket in the slow cooker.

 We also had some cheese scones but the one with one of those in the picture turned out blurry.

BRAISED (SLOW COOKED) BRISKET

3-5 lbs. FRESH BRISKET, BROWNED IN OLIVE OIL

3 CLOVES GARLIC, PEELED AND MINCED

1 ONION , PEELED, RINGED

1/2 BOTTLE SOY SAUCE

6 oz. BEER PLUS 6 oz. WATER  OR  3 oz. BOURBON PLUS 9 oz. WATER

3 CARROTS, PEELED, CUT 1/2 INCH

2 STALKS CELERY, CUT UP

1 T. FRESH GROUND BLACK PEPPER

1 BAY LEAF

1/2 TSP THYME

PLACE IN SLOW COOKER, BRING TO BOIL, SIMMER, COVERED 3-6 HOURS.

My friend Sandra recently posted this recipe

James Martin Cheese scones

INGREDIENTS

• 450g strong white flour (15.87 oz by weight)
• 5 tsp baking powder
• Pinch of salt
• 100g butter, diced and cold (3.53 oz by weight)
• 300ml full fat milk  (10.15 fluid ounces)
• 150g grated cheddar (5.3 oz)
• Few sprigs of thyme
• 1 egg
• 1 egg yolk for egg wash

To serve:

• Crispy pancetta cooked and extra cheese

METHOD

Pre heat the oven to 220c. 420 F.

For the scones, mix the flour and baking powder. Add the butter and using your fingertips rub in until it resembles breadcrumbs. Add the milk, egg, cheese and thyme and mix until you have a smooth dough.

Roll out on a lightly floured surface until 2 cm thick .79”. Cut out using a 7cm cutter ( 2.8), re-roll, you will get 12 scones. Egg wash.

Bake for 10 to 12 minutes, allow to cool slightly then split and top with pancetta and cheese. Grill if desired.