then cooked in the oven — set at just 300°F — in a braising liquid of beef stock, vinegar, tomato puree, and aromatics. Braising in the rich liquid for six-and-a-half hours keeps the brisket ...

Grilled brisket may at first sound like a good idea, but the reality of this particular cut of beef means that grilling will ...

Cook over medium-high ... and wrap foil tightly around beef. Crimp to seal. Place roasting pan on a baking sheet, and braise brisket in preheated oven until fork-tender, 3 hours to 3 hours ...

To make the brisket, season the beef all over with salt and pepper ... Cover with a lid cook in the oven for 3 hours, turning after about 1½ hours. Heat another tablespoon of oil in a large ...

But this Dutch oven corned beef and cabbage recipe is the ... on top and cook for the last 15 minutes of the cooking process.

Preheat the oven to 220C/425F/Gas 7 ... Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat ...

Season the brisket with plenty of salt and ... is sealed in to stop the juices escaping. Place the beef on a sheet pan in the oven, and cook slowly in the plastic and its own juices for 12 to ...

The thick, fatty, layered part of the brisket is tender when it’s cooked low-and-slow, but if you use the flat, lean part, the meat becomes hard and dry. So lately, I’ve been using beef cheek ...

Brisket is a flavourful cut of meat from ... Cover with the lid (or foil) and cook in a low oven (150C or less) for 5-6 hours, basting frequently, until the meat is unctuous and giving.