Canned corned beef is a convenient staple of many a pantry, and one that has a rich and interesting history dating back to ...

Discover the differences between pastrami and corned beef, two deli delights that, while similar at first glance, offer ...

The award-winning author, food historian and chef Neil Buttery tells the tale of the Aberdeen Angus — and some tips on how to make the perfect steak. In the wide world of beef there are many ...

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 ...

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 cooker. But silverside and topside work well too.

David Edwards has spent over a decade reporting on social justice, human rights and politics for Raw Story. He also writes Crooks and Liars. He has a background in enterprise resource planning and ...

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Brisket is a muscular and tough cut of meat. To turn it into a tender and juicy smoked brisket, you’d better gear up with a good smoker.