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This is a great dish for entertaining as the oven does all the hard work, you just need to rustle up a few tasty sides for everyone to tuck into! It pairs fabulously with Yellow Tail Merlot - the subtle spice and red fruit notes of the wine work brilliantly with the dark, sweet meat. See method
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Get ahead Make the brisket then cool and chill, covered, for up to 2 days. Reheat in a covered pan over a medium heat, stirring now and then. Add a little water if it starts to dry out. The guacamole can be made up to 12 hours ahead and chilled. The onions can be made up to 3 days ahead. Chill in their pickling liquid and drain at the last minute.
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