Corned beef is made from brisket that has been saltwater-cured. Over the course of days (or weeks), the corned beef absorbs that flavorful, salty brine, not dissimilar to pickling. In addition to ...

Season the brisket with salt. Heat a tablespoon of the ... Add the passata and stock and bring to a simmer. Pour over the beef, stir in the garlic and place a lid on top. Cook until fork tender ...

Once cooked, store salt beef in the fridge for up to two weeks. Cuts such as beef brisket or silverside are preferable for making salt beef, as they hold up better during the long brining and ...

The next day, keep the beef on your sheet tray and open the package. (We call this the poor man’s sous-vide at Mission Chinese Food.) You’ve successfully slow-cooked brisket in its own juices.

Purists will tell you that a New York Pastrami Sandwich is simple: pastrami, bread, and mustard. A true NY Pastrami Sandwich ...

Everyone celebrating St. Patrick’s Day should know how to make green beer. If you add green coloring to beer in a large mug, you lose the foam when mixing it. Instead you should pour a ...