Delicious! I often struggle with tough meat in a stew but this was very tender - possibly because brisket is fattier and the pieces are smaller. I use Jamie Oliver’s technique of marinating the meat overnight but not browning it (the part of stew making I hate most!) - just brown the onions deeply. I chilled the cooked stew overnight and removed the hardened fat before reheating. Not an instant meal but it’s very good and makes quite a lot.