Trim silverskin and fat from top of brisket. Turn brisket over. Trim fat to 1/4-in.-thickness. Brush mustard over both sides of beef. Combine salt, pepper and, if desired, onion powder ...

Now add the garlic and fry for another 1–2 minutes. Add the brisket, soy sauce, sugar or beef cube and the bag of spices and cover with the stock. Bring to the boil, then reduce the heat to low ...

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.

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 ...

If you're a fan of smoked meats, then you probably have some opinions on brisket. We consulted an expert for some tips on selecting this meat, and he delivered.

Season the brisket with salt. Heat a tablespoon of the ... Add the passata and stock and bring to a simmer. Pour over the beef, stir in the garlic and place a lid on top. Cook until fork tender ...

Transform your St. Patrick's Day dinner with this tender slow cooker corned beef and cabbage recipe. This traditional one-pot meal combines salt-cured beef brisket with fresh vegetables, cooking low ...