When you get the temperature reading and feeling you like, pull the ends and serve when they slightly cool ... (beef shoulder), often referred to as poor mans burnt ends. How do you cut a brisket to ...

With a culinary degree, a master's in journalism, and nearly 20 years of experience, Jason Horn has spent his entire career writing about food and drinks. He lives in Los Angeles, where he grills ...

This Smoked Brisket recipe is a restaurant-worthy dish that will have your friends and family raving. Just fire ... beef to ...

the onions will soak up the beef, tomato, and mushroom flavors from brisket cooking liquid. They become soft, jammy, and delicious with flavor from the braising liquid. Pro tip: Slice the onions ...

For the beef brisket, mix together honey and mustard in ... Drain well and spread out on a tray to cool. Heat the oil in a wok or a deep saucepan ready to deep fry the cooled barley.

In a hot pan, lightly toast cumin and coriander seeds with cardamom pods and star anise. Cool, add peppercorns and blitz in a spice grinder (or crush in a mortar and pestle) until finely ground.

You’ve successfully slow-cooked brisket in its own juices. Save the juices for the next step; they are very precious. Slice the meat against the grain into ½-inch slices. Arrange on a plate.