Brisket is one of our favourite beef cuts, rich, filling, delicious and versatile - cook it any style - Texan, Chinese, French, Italian, South American. Everyone loves slow-cooked brisket. 

The harder a muscle works, the longer you need to cook it to break down the sinews and render the flavour-giving fat, but the rewards are totally worth the effort. Eye fillet, for example, is tender and cooks quickly but the flavour has nothing on the slow-cooking cuts.

Take a shortcut for barbecued brisket or try this recipe from our book, The Ethical Omnivore; Richie's brisket with egg noodles and greens.  

See the 'cooking tips' below for a note about brisket fat.