Because it's leaner, the flat cut is the version of brisket that's a staple dish to serve on Jewish holidays. The same is true of corned beef, where brisket is cured in a salt solution (in the U.S ...

Beef brisket is rich ... chest of a cow and is a tough cut of meat that, with a long and lingering cook, yields fall-apart ...

*Percent Daily Values (%DV) are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs. From Protein 116.91 415.8 ...

To make the rub, put the coffee ... has reduced to a syrupy gravy and serve with the beef. If the brisket is in a long piece, you may need to cut it in half to fit into your casserole.

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 ...

Look for beef that's ... juices combine to make a delicious sauce. Stewing or casseroling is best for cheaper cuts that need long, gentle cooking such as shin and leg, brisket, chuck and blade ...

Mix together well and store in a sealed jar. Brisket is a flavourful cut of meat from the breast (or lower chest) of the beef. Containing a lot of connective tissue, brisket is perfect for slow ...

Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising ... Because there's minimal fat marbling, many chefs make burgers or sausages from the ...

Mix together well and store in a sealed jar. Brisket is a lavourful cut of meat from the breast (or lower chest) of the beef. Containing a lot of connective tissue, brisket is perfect for slow ...