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 ...

To make the brisket, season the beef all over with salt ... Repeat with 3 more balls of the potato until you have 4 latkes cooking at the same time. Cook the latkes for 6–8 minutes on each ...

Slow-cooked chuck roast becomes unbelievably tender, taking on a beautiful garnet color and a deep, nuanced flavor. Preheat the oven to 325°. In a skillet, heat the oil. Season the roast with ...

Tom Kerridge calls this tender, shredded, beef brisket the ‘ultimate sandwich’. It may take a while, but it will be worth the wait. Serve with coleslaw. Equipment and preparation: for this ...

Season the brisket with plenty of salt and pepper ... then add the reserved beef cooking liquid and optional ¼ cup of water to steam. The broccoli should be bright green; the stalk should ...

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 ...

Containing a lot of connective tissue, brisket is perfect for slow roasting (allowing the collagen to gelatinise), resulting in a succulent tender roast. Ask your butcher to cut you a 2½ kg piece ...