For connoisseurs, the mighty beef rib is arguably the pinnacle of Texas barbecue. But for a typical restaurant diner, the barbecue go-to is almost always the humble chopped brisket sandwich.

I pull off that fat with my hand and toss it, then use a bench scraper to chop up the lean into chopped beef. If you trimmed and cooked the brisket well beforehand, you can get some excellent and ...

Once it's braised and perfectly tender, I take it one step further with a glaze. Set the brisket on a baking sheet and brush ...

Put the brisket in the pot, fat side up, and rub the garlic-oregano mixture all over it. Cover and refrigerate overnight. Add the broth and water to the casserole; the brisket should be submerged.

Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured ...

This slow cooker brisket ragù with tender beef enveloped in a rich tomato sauce ... Use the best quality chopped tomatoes for a richer flavour, or add ½–1 teaspoon sugar and an extra tablespoo ...

SHOPPING LIST: corned beef brisket, honey, Dijon mustard ... canned no-salt-added diced tomatoes, canned chopped green chiles, red wine vinegar or dry red wine, canned black-eyed peas, reduced ...