Reheat brisket in a 350°F oven, on a rack set over a baking dish ... Cover and set on low heat. Cook until an instant-read thermometer registers 150°F to 165°F when inserted into the thickest ...

That is, until we realise that no oven means no roast dinner ... cooked roast beef is just as easy, says Cook. Begin by quickly searing a beef brisket joint then add it to your slow cooker ...

For the brisket, put the coriander seeds ... with aluminium foil to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn ...

Preheat the oven to 300°F. In a large flameproof roasting pan set over two burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until ...

Cook over medium-high ... Place roasting pan on a baking sheet, and braise brisket in preheated oven until fork-tender, 3 hours to 3 hours and 30 minutes. Uncover and let cool completely, about ...

Step The next day, discard all the fat from the stock, and measure out 800ml of stock for cooking the meat. Trim all the fat from the brisket, but leave the meat in one piece. Step Put all the ...

The thick, fatty, layered part of the brisket is tender when it’s cooked low-and-slow, but if you use the flat, lean part, the meat becomes hard and dry. So lately, I’ve been using beef cheek ...