Brisket is a cut of beef that benefits from long slow cooking. In Jewish tradition it is often served at Rosh Hashanah, Passover and Sabbath.
This is a great way to cook brisket and comes with a rich fruity apricot sauce. I have given the instructions for a Dutch oven but it also be done in a casserole dish or even a slow cooker.
The beef brisket is slowly cooked in a broth consisting of beer, garlic, bay, thyme and onion for 4 hours until it is beautiful and tender. Seve with seasonal vegetables and corn bread.
Pressure cook beef brisket with Chinese marinade, ginger and onions for a delicious treat. Serve with white rice.
Traditional known as 'Chulent' this Jewish food is often served for Sabbath lunch. The longer you can leave it in the slow cooker the better.
This brisket can be cooked indoors or out. Using BBQ sauce, beer, onion, garlic, molasses and liquid smoke flavouring. Makes a great dish for a dinner party.
I wanted to reproduce a meal I remember having when I was younger but had no recipe so I made this up from the memory of how it tasted... and I have to say it came out very good indeed. I choose to serve mine on a large Yorkshire pudding with roast potatoes but I have also had it with baked potatoes and just some lovely crusty bread...all delicious.
A delicious smoked beef brisket recipe from Hawksmoor chef Richard Turner, perfect for summer BBQs with friends! Enjoy with a glass of Casillero del Diablo Devil's Collection Red - the soft, spicy and velvety texture and flavours of plum and black cherry perfectly complement the smoky flavour of this delicious smoked brisket!
The best beef sandwich you will ever have, baguettes are filled with slow simmered brisket, onions, Swiss cheese and a homemade barbecue sauce.
This is a traditional French recipe that is served when it is cold outside! The brisket needs to cook for 4 hours to be properly tender.
Snack on the best-ever homemade beef brisket jerky. Marinated in a seasoning that ticks all the boxes: smoky, sweet and savoury.