i wanted to do all sorts of things, but after whisking in and prepping and cooking all the food straight away, i feel blank.

i got books but forgot my wallet so they are waiting for me at the store. i wonder if i can get a Borders card online for the discount.

I find brisket gets too dry if it's oven roasted, so I usually cook it in the slow cooker, although a pot roast in the oven would do just as well.

First, heat a little oil in a large skillet and brown the meat all over.

Put the meat in the slow cooker or Dutch Oven. In the juices in the skillet, saute some garlic and a sliced onion, and a little dried chili (the flakes). Add this to the dutch oven, along with a small amount of beef bouillon. The liquid should be no more than half an inch deep on the bottom of the dish. Add a bouquet garni and put the lid on.

Cook it on a low setting (slow cooker) or at about 300F/150C in a normal oven for about six to eight hours, depending on the size of the cut. Check it periodically to ensure the liquid hasn't evaporated (it shouldn't if the lid is on tight).

The meat is cooked when a sharp knife will slide all the way in without resistance. Lift it out onto a cutting board or serving platter, let it rest a while, remove the bouquet garni, strain the liquid and you have some delicious au jus (something that we don't tend to have in England). Or you could thicken up the jus and make gravy (which is what we do here).

Serve with carrots, broccoli, cauliflower and those sweet, creamy little potatoes that are cooked in their skins.

i may have to wait until my garlic arrives. i'm basically going to do a braise but the place is so full of food right now i might as well wait.