and you can see how to cut against it before slicing. Pro-tip: Toss this beef nugget into your slow-cooker baked beans to serve with your brisket spread. And one more thing -- that beautiful fat cap.

Cold weather is the perfect time for slow cooked dishes like beef stew; no fancy equipment needed except a heavy-duty ...

Brisket is the best. Ribs and pork loins grilled up are kind of foolproof with all that fat and collagen, making it nearly impossible to overcook them. Brisket, though, is more delicate.

Then, because corned beef must be cut against the grain, consider setting the brisket on your cutting board with the fat ...

Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.

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 ...

Making homemade brisket is 100% worth the time it takes. The meltingly tender beef, the robust flavor ... Let the meat rest for 5 minutes on a cutting board before slicing. The Best Method ...

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.

Brisket is a flavourful cut of meat from the breast (or lower chest) of the beef. Containing a lot of ... cider, or beer) to half cover the meat. Cover with the lid (or foil) and cook in a low ...