3. In a bowl, mix all the ingredients for the marinade. 4. Put the brisket on the foil and brush thoroughly with the marinade on all sides. Wrap in foil in two layers and leave to marinate for at ...
There are two parts of the full beef brisket: the flat cut, which is leaner and traditionally used in Jewish cooking, and the point cut, which has more fat marbling and is great for barbecue or ...
A big joint of roast beef is real treat and you'll want to trust Delia to know how to cook it. Pre-heat the oven to 240C/475F/Gas 9. If you dust the fat surface of the beef with mustard and the ...