Slow-cooked brisket with Mexican salsa recipe | Sainsbury`s Magazine

Ingredients

• 1 rolled brisket joint, about 1.7kg
• 3 tbsp oil
• 2 onions, sliced
• 1 tsp dried oregano
• 1 tsp coriander seeds, crushed
• 1 tsp cracked black pepper
• 1 tsp paprika
• 3 garlic cloves, sliced
• 1 fennel bulb, cut into wedges
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 2 large vine tomatoes, quartered
• 2 bay leaves
• 2 anchovy fillets in oil
• 150ml Marsala dolce (or use sherry or white wine)
• 10 cherry tomatoes, quartered
• 1 small red onion, finely diced
• juice of 2 limes, plus slices or wedges to serve
• s small handful of parsley or coriander sprigs to serve