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Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge.

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Rub this all over the brisket. Leave in the fridge to marinate for several hours, or overnight. An hour before you want to start cooking, remove the beef from the fridge so it can come up to room ...

Now add the garlic and fry for another 1–2 minutes. Add the brisket, soy sauce, sugar or beef cube and the bag of spices and cover with the stock. Bring to the boil, then reduce the heat to low ...

Whether you're after an easy dish to make for a big household or just a meal with minimum hands-on time, we've got a ...

Before you go to the butcher, check out this guide to different cuts of beef! With a handy chart and tips for cooking, you'll ...

The next day, keep the beef on your sheet tray and open the package. (We call this the poor man’s sous-vide at Mission Chinese Food.) You’ve successfully slow-cooked brisket in its own juices.

An easy way to keep your chicken and beef extra tender is to marinate them in a canned ingredient that's likely in your pantry at this very moment: unsweetened coconut milk. While yogurt ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

Holiday Time at Disneyland is so close we can almost taste it. And it is good that we don't have long to wait because this ...