Lean corned beef and pastrami are made with the flat cut of the brisket. Both the point and flat cuts work well for holiday roast. The point cut will render more fat and leave less actual meat, so ...

Shred the cooked brisket with two forks. Serve with steamed rice, or stuffed in bao buns (see Recipe Tips). Garnish with finely sliced red chilli. Serve this pulled brisket inside steamed bao buns ...

Not all cuts of beef are made the same, and much of it has to do with where it comes from in the cow. Here is what you need ...

Rub the mix all over your brisket and let it sit for at least thirty ... Carve the meat into slices and serve with your beautiful sticky barbecue sauce and favourite sides. This keeps well and ...

Theme music plays ] ♪♪ ♪♪ ♪♪ ♪♪ -Today on "Cook's ... on the brisket because it was cheap and available. Plus, hours over a low and slow fire turned the tough cut tender.

Peel the potatoes and cut into ½ cm slices. Place in a pan of cold water and simmer until just cooked. Drain well. Melt the butter in a pan and add the flour and mix to a smooth paste.