Chuck roast and brisket have their similarities, but there are a few differences you should know about before you start ...

A bad brisket can be tough, thanks to its high connective tissue content, and overly chewy (if there is too much fat). Now, ...

Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat down and simmer very slowly for 15-20 minutes.

View Nutrition information about Beef, New Zealand, imported, brisket point end ... Minerals, Fats & Fatty Acids, Carbohydrates, Proteins, Amino-acids, Sterols and others.