Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge. Place the meat in the pressure cooker. Add 500ml/18fl oz water to the marinade in the ...

Here’s what I thought. Brisket is a cut of beef meant for cooking low and slow until it’s so tender it falls apart. To make ...

to simmer the beef using a regular pot or clay pot Beef ... of that time, I use a pressure cooker – either a stovetop version (which is more powerful) or an electric model (an Instant Pot ...

In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef.

True, all too true. Brisket has lots of connective tissue, so it requires lots of cooking to soften up, and is therefore one of the less expensive cuts of beef. I can’t think of a single recipe ...

Beef cheeks are wonderful in a red-cooked ... but not every­one has the equipment for that): in a pressure cooker (here's a chance to use your Instant Pot!) which will result in tender meat ...

Cooking a joint of beef in the slow cooker isn't hard, but the result can depend on the beef joint you choose. Brisket is a great value cut of beef – perfect for long, gentle cooking in a slow ...

That said, there’s nothing quite as frustrating as simmering a stew for hours, only to sit down to tough, stringy beef. I ...

Brisket became a standard at Shabbat and other holiday meals, particularly for Jews of Ashkenazi descent, in part because it was seen as a lesser — and therefore more affordable — cut of beef ...

Season the brisket with plenty of salt and ... is sealed in to stop the juices escaping. Place the beef on a sheet pan in the oven, and cook slowly in the plastic and its own juices for 12 to ...