Cover with foil and bake at 350 degrees, about 2½ to 3 hours or until tender. Remove foil and bake 10 minutes more. Stovetop: Rinse the brisket, place it in a stockpot (or any large pot), and add ...

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 ...

Beef brisket would usually require a low and slow approach – but using the pressure cooker gives perfectly tender results in far less time. Finish in the oven, if you like, to create a sweet ...

A deckle of beef often refers to the portion of meat surrounding the most important parts of the brisket, a cut that ... Either take a knife, slice, and then slide it off, or use the knife to ...

Place brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil. Cover tightly and cook in oven 2 1/2 to 3 1/2 hours or until fork-tender. About 20 minutes before brisket is done ...