By Rachel Manley
A cut of beef taken from just below the shoulder along the length of the chest/breast. It’s a fairly firm cut, so it’s inexpensive, and benefits from long, slow cooking. Sold on the bone, or boned and rolled, it’s often cooked in one piece. Delicious pot roasted, poached or braised and used in casseroles or stews.
Slow cooker beef brisket with bean mash
Slow cooker chilli con carne
Slow cooker beef hotpot
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