RecipeMuncher

 Beef Brisket  is a cut from the breast of the animal usually rolled and tied. Marbled with fat,  it is best suited to slow casserole cooking and so I have always counted as a winter joint for the depth of winter with carrots and onions. So I was surprised when Nick said he had picked  up a Brisket joint from the butchers and curious how it could be converted into a dish more suited to the summer weather.  Luckily we are getting some summery vegetables in the vegebox, (...)