Brisket is a cheaper cut from the belly of the animal that can be bought with or without bones as a joint for slow-roasting, or for stewing and casseroling. It is fantastic when boiled, braised or very slowly steam roasted. Sold boned and rolled, it is suitable to roast, pot roast, or boil if salted.

  • Beef and Guinness Casserole+-

    This Beef and Guinness Casserole recipe is quick to prepare and delicious. Can also be used as a pie filling.

  • Braised Beef and Vegetables+-

    The trick to making a healthy, hearty casserole is to include lots of vegetables. The slow cooking makes a rich and full-bodied sauce. Braised Beef and Vegetables Recipe

  • Brisket Yorkshire Broth+-

    This hearty and filling soup is ideal for a main meal with plenty of vegetables.

  • Goulash Soup+-

    A traditional recipe once served all over the former Austro-Hungarian Empire, this soup is still popular in the Austrian Alps.

  • Naeng Myun Cold Noodle Soup+-

    A wonderful Korean soup recipe for the summer months.

  • Steak and Kidney Pie+-

    An old favourite - a traditional British steak and kidney pie, comfort food at its best.

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