Mrs Bailey’s Brisket

(or you can call it a pot roast if you like)

Photo by Katerina Jerabkova on Unsplash

As on Earth, so on Mars: throughout the Empire, brisket is a cheap meat, often sold rolled and tied to make a cheap joint, which can then be slow-roasted or baked in a covered dish with root vegetables, a splash of liquid and a lot of time. In the US, where brisket can be prohibitively expensive, we’d call it a pot roast and use a slab of chuck.