In a hot pan, lightly toast cumin and coriander seeds with cardamom pods and star anise. Cool, add peppercorns and blitz in a spice grinder (or crush in a mortar and pestle) until finely ground.

Preheat the oven to 160C/140C Fan/Gas 3. To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a ...

Brush the brisket with the honey mustard mixture. Roast, uncovered, in the oven for 15 minutes. Add the beef stock to the brisket and cover with a lid. Cook for 2 hours, or until meltingly tender.

1 Preheat the oven ... brisket and season to taste. Cover and roast for 3 hours. 4 Check the brisket every 45 minutes to ensure the dish isn’t dry; top up with water if necessary. 5 Add the barley ...

Set aside. Remove the pan from the oven and arrange the vegetables around the brisket. Spoon the cooking liquid over the vegetables and roast for a further 30 minutes. Serve with warm sourdough bread.

A primal cut, it's a large piece from the breast or lower chest of beef cattle. A brisket is a tough cut with connective ...

A brisket is a tough cut with connective tissue throughout, and a whole brisket typically weighs 10 pounds or more. When it's cooked whole, it's usually served as a roast ... oven method: A corned ...