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 ...

If you've ever bitten into a tender roast beef, you might have wondered which part of the cow it came from. Well, the answer ...

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 ...

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 ...

Brisket has evolved over the decades, and now it’s a Texas barbecue staple. But it doesn’t have to be made with beef. Here, ...

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 ...

and a whole brisket typically weighs 10 pounds or more. When it's cooked whole, it's usually served as a roast or barbecued brisket. Otherwise, it's cut into flat and point cuts. Many cooks are ...

Add roasted tomatoes, goat cheese, 1 bunch torn basil leaves, reserved cooking liquid and 1 teaspoon oil. Toss to coat; season to taste with coarse salt and pepper. Serve immediately.

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 ...