Brisket

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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