Getting Started Heat your oven to 160°C/Fan 140°C/Gas 3. Unwrap the beef brisket and pat it dry. Leave it to come to room temperature (about 30 mins).

Place a heavy-based casserole or large, ovenproof pan on a medium-high heat for a few mins. When smoking hot, add 1 tbsp oil and the brisket. Sear for 3-4 mins on each side, turning often, till well browned. Take the pan off the heat. From this point, follow either cooking option below.

Cooking Indoors Slide the brisket into the oven. Roast for 3½ hrs, turning a couple of times and basting the brisket.

Remove the brisket from the oven and set aside to rest in it’s juices for 30 mins.

While the brisket rests, make the salsa verde. Finely chop the parsley together with the mint and basil leaves and slide into a bowl. Peel and grate in the garlic clove. Pour in 1 tbsp red wine vinegar. Stir together with a good pinch of salt and pepper and 2 tbsp oil.

Shred the brisket with a couple of forks and toss to coat in the roasting juices. Serve with generous spoonfuls of the salsa verde.

Cooking Outdoors Slide the brisket into the oven. Roast for 3 hrs, turning a couple of times and basting throughout.

With around 1 hr of cooking time left, light the coals on your barbecue and bring to a medium-low heat. When the brisket has cooked for 3 hrs, remove the lid and place the pan directly onto the coolest part of the grill. Cover the barbecue and gently cook the brisket for 20-30 mins, basting it once or twice with the roasting juices.

Carefully remove the brisket from the barbecue (the pan will be very hot), and set aside to rest in its juices for 30 mins.

While the brisket rests, make the salsa verde. Finely chop the parsley together with the mint and basil leaves and slide into a bowl. Peel and grate in the garlic clove. Pour in 1 tbsp red wine vinegar. Stir together with a good pinch of salt and pepper and 2 tbsp oil.

Shred the brisket with a couple of forks and toss to coat in the roasting juices. Serve with generous spoonfuls of the salsa verde.

Know your grill^ When lighting your barbecue, lay the bulk of the coals to one side, gently sloping 3/4 of the way to the other side. This helps to regulate the heat, giving you fierce ‘direct’ heat to brown your meat over, and gentle ‘indirect’ heat to slowly finish it off.

Evergreen Sauce^ A balanced salsa verde, sharp and sour, herby and salty is truly a sauce for all occasions. Slosh it on any grilled meat or fish, and it works brilliantly with vegetables such as beans and romanesco too.

Next week in the Summer Roast Box^ Tandoori Barbecued Leg of Lamb. Boneless, butterflied lamb’s leg rubbed with a spiced yogurt marinade and grilled till golden and smoky.

Something on the side^ Our recipe writer Sam has come up with a refreshing, savoury sidekick for next week’s spicy lamb. His halloumi and lime scoop salad in our Super Salads Box is a smashing way to complete an outdoor summer spread.