Exquisitely succulent beef brisket, marinated and simmered in a robust sauce, pairs harmoniously with vegetables in this ...

Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured ...

beef brisket the ‘ultimate sandwich’. It may take a while, but it will be worth the wait. Serve with coleslaw. Equipment and preparation: for this recipe you will need a pestle and mortar ...

You could even make extra for other recipes. Loaded beef brisket nachos When a Gourmet Traveller reader tastes these tortillas at Grace in Adelaide, they were so good that they asked us to get the ...

Slowly smoked to perfection, the beef brisket becomes incredibly tender and juicy. This dish is great for gatherings and can be served as a main course with your favorite BBQ sides. Use a meat ...

Andrew Zimmern's holiday-worthy whole beef brisket is braised in an oniony broth with wedges of sweet fennel. Andrew Zimmern's Hanukkah brisket recipe is ... rounded up the best brisket knives ...

Traditionally, it is made with cuts of beef that have plenty of ... My version is an improved recipe, to cut out most of the fat. Put the 1kg brisket and 1.1 litres of cold water in a large ...

Season the brisket with plenty of salt and pepper. In a hot sauté pan, add oil and sear the brisket on every side until very brown (about 5 minutes). While hot, tightly wrap the meat in 3 layers ...

This recipe works best with brisket because it holds its shape even after slow-cooking until ‘fall-apart tender’ so it can be sliced. No other slow-cooking cuts of beef have this unique quality. Look ...