muscular cut of beef that comes from a hard-working area of the steer. This means that, while flavorful, brisket tends to be ...

One Test Kitchen pro said this onion-braised brisket was better than her mama's. We know no better compliment.

Add the brisket and coat in the marinade ... Alternatively, if you’d like a sticky glaze, preheat the oven to 200C/180C Fan/Gas 6. Lift the meat out of the pressure cooker and place in a ...

Pass through a sieve and set aside. Reduce the oven temperature to 180C/160C Fan/Gas 4. For the beef brisket, mix together honey and mustard in a small bowl. Rub the brisket all over with the all ...

You will also need a large pot, roasting pan or large Dutch oven for this recipe. First, remove the brisket from the package.

Find inspiration with these quick-as-you-like recipes from Donna Hay’s cookbook Everyday Fresh ... Or every day of the week… reheat oven to 180°C (350°F). Heat a large deep ovenproof ...

With a culinary degree, a master's in journalism, and nearly 20 years of experience, Jason Horn has spent his entire career writing about food and drinks. He lives in Los Angeles, where he grills ...

Brisket is a flavourful cut of meat from the breast (or lower chest) of the beef. Containing a lot of ... Cover with the lid (or foil) and cook in a low oven (150C or less) for 5-6 hours, basting ...

Overnight or 14 hours before serving, preheat oven to 210 degrees. Season the brisket with plenty of salt ... to stop the juices escaping. Place the beef on a sheet pan in the oven, and cook ...