Brisket is a beautifully tasty - but tough - cut. It needs long and low cooking, so I normally marinade in red wine for a day, then casserole for about 12 hours at 95-100 degrees Celsius (210- 215 F). Tender and wonderfully tasty, with about five minutes actual prep time.
This is a large piece of meat. Brisket is best slow roasted. Pre-heat your oven to it's highest setting, then turn down to 120c (80f or Gas mark 3) Cook for 20 mins per lb, plus an extra 20mins. Use a skewer to check if cooked properly. If the juices run clear the meat is cooked, if any blood present cook for a further 30 mins. Always leave meat covered, out of the oven for 15-20mins to rest before you carve. Bon Apatite.