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This cut of beef is extremely tender, unbelievably juicy and boasts a bold flavor that needs no dressing up.
Why tie a roast? First, to keep it in a uniform shape so that it cooks evenly, and second, to hold in stuffings.
A sharp knife is a must when trimming the fat from your cuts of meat.
Explore the endless variations on this versatile American classic.
The first corned beef was packed in salt, and sometimes spices, in order to cure it. Now it's made by soaking a brisket in brine.
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When she was out of bread crumbs, this cook used crushed garlic & herb croutons in the Italian Spaghetti Sauce with Meatballs recipe.
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