Buc-ee's is under fire for the price of their Big Buckin' Brisket Sandwich XXL. While the regular eight-ounce brisket ...

Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge.

Rub this all over the brisket. Leave in the fridge to marinate for several hours, or overnight. An hour before you want to start cooking, remove the beef from the fridge so it can come up to room ...

Cover the tin tightly with foil and cook, basting the meat occasionally and re-covering with foil, for 6-7hr or until the beef is tender. Remove the beef and vegetables to a warm serving dish and ...

A beef brisket really benefits from being slow-cooked as it has a lot of tough connective tissues and if not cooked long enough it will be very tough and fibrous. Yields: 10 servings Prep Time: 30 ...

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.

This hearty pot roast is dialled up by the addition of dumplings (they only call for three ingredients) which soak up some of the goodness. Photo / James Murphy A cooking method Rick loves, with ...

5. Add wine and scrape up any browned bits with a spatula. Add the beef broth. 6. Add brisket and any accumulated juices and the bouquet garni. Cover and braise at 300°F for 3 ½ to 4 hours or ...

Yelp Elites, including the app's most trusted and active members, named the following restaurants as the best local eateries ...