But when it comes to discerning a chuck roast from a brisket — or knowing when to use each one — that gets a little trickier. Both are popular, affordable cuts of beef. Both are somewhat tough ...

Employing two of the important parts, low and slow, I decided to slow smoke the roast in a dry heat. Best part is it worked. Here is how I did it. Using the “brisket style” of cooking I ...

Overnight or 14 hours before serving, preheat oven to 210 degrees. 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 ...

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 ...

but rather more for pot roast fans. Preheat the slow cooker to the lowest setting. Place a large, heavy-based frying pan over a high heat. Rub the oil all over the brisket joint, then season well ...

Celebrate your St. Patrick’s Day meal with this corned beef brisket with dilled cabbage. Cattlemen’s Beef Board Share Makes 6 servings Preparation time: 30 minutes Cooking time: 3 1/2 hours ...

Containing a lot of connective tissue, brisket is perfect for slow roasting (allowing the collagen to gelatinise), resulting in a succulent tender roast. Clean the meat again at home, leaving a sm ...