Pour this mix over the meat and scatter the garlic cloves and shallots around it and season with freshly ground black pepper, bay leaves, thyme and a generous amount of salt flakes. Remember, you won’t be able to adjust the salt during the time it roasts and adding it at the end is not the same, as it just sits on the meat rather than season it. Cover with a lid and place in the middle of the oven. After 4 hours, remove the brisket from the pan, place it in a deep dish and cover with 2 layers of aluminium foil to rest for 1 hour.