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Digital Subscriptions > Delicious Magazine > Jan-18 > The budget-friendly BRAISE

The budget-friendly BRAISE

If you need a reason to learn the art of slow cooking, this might be it. The lengthy oven time transforms a tough, inexpensive cut of meat into a first-rate, flavourful roast that’s fall-apart tender. Add an intense, wine-rich sauce and horseradish Yorkshires and you’re in roast heaven

ROAST OF THE MONTH

Slow cooked Italian-style beef with horseradish yorkshires

SERVES 8. HANDS-ON TIME 30 MIN, OVEN TIME 5½ HOURS

KNOWHOW

Brisket is from the lower chest of the cow. These hard-working muscles have to help the cattle stand up, so there’s lots of connective tissue that needs to be cooked for a long time to achieve tenderness. The meat is usually basted during cooking to keep it juicy. Brisket is normally bought rolled and tied. If it’s not, ask your butcher to do this for you.

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About Delicious Magazine

Stay cosy this winter with the January issue of delicious. magazine. Gill Meller brings seasonal comfort, Thane Prince transforms leftovers and José Pizarro cooks a warming menu from Catalonia. Thomasina Miers, Bill Granger and Matt Tebbutt share their favourite family recipes and Phil Vickery shows that healthy food can be tasty too. Plus we have the best Cornish pasty, our guide to the perfect cooked breakfast and this month's must-cook pudding – sticky, caramel chocolate sponge. And don't miss our brilliant pull-out Winter Vegetarian collection.