Wot rectangles?

Ed. Speaking for myself, I make a dry rub for brisket, made from Demerara sugar, paprika, crushed garlic, salt and pepper. Wrap in cling film and leave overnight. Cook in the bottom of the aga for at least six hours, having given it all of 20 mins in the top oven, and have a small amount of stock in the bottom of the lidded casserole pot to prevent it drying before it's own juices take over. About half an hour before eating, take it out, drain off the stock to make a gravy and rest it on top of the aga with foil over it.

The gravy is quite stunning, with the slight sweetness from the sugar and the kick from the paprika and garlic.

If you tenderise meat, try buying a better cut instead or in the case of brisket, slow cook it longer and in all cases rest it more.

It started out by fancying Nigella Lawson and went from there I suppose.