A beef brisket is a wide flat cut of beef from the chest area of a cow. Because it’s not the most tender cut, low and slow is the way to go, then wrapping and resting is the secret to Smoked Beef Brisket perfection.
There’s something about food on a stick. Who doesn’t love juicy chunks of beef nestled between colourful veggies? With a few tips and tricks you’ll be a Shishkabob master at your next barbecue.
Making Cabbage Rolls is easier than you think with this simple but genius trick. No more boiling cabbage leaves and stinking up the kitchen. And, this recipe has a few steps that can be done in advance so when the mood strikes you, you can easily whip up a batch.
Have you ever ordered Fajitas in a restaurant and were served a sizzling pan of…..peppers and onions? With barely any meat? Yup, me too. Making your own Steak Fajitas at home guarantees you get lots of meat and the perfect ratio of meat to vegetables. And homemade Fajita Seasoning is simple, cheap and stores for ages.
You can serve Corned Beef and Cabbage any day but if it’s St. Patrick’s Day, it’s mandatory. It’s really Corned Beef with Cabbage, Turnips, Potatoes and Carrots so it’s a complete meal. You can buy a corned beef brisket sealed in a bag of brine so half the work is already done for you. All that’s left to do is boiling and chopping. It’s that easy!