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2. Baking this barbecue brisket makes it deliciously tender - AOL

   www.aol.com/lifestyle/baking-barbecue-brisket...

   Season both sides of the brisket and place meat on a foil-lined baking sheet. Cover the meat and the baking sheet with plastic wrap and place in the refrigerator overnight to season. Preheat oven ...

3. Beef Brisket with Lemon-Oregano Sauce Recipe - AOL

   www.aol.com/food/recipes/beef-brisket-lemon...

   Preheat the oven to 450°. Roast the brisket on the top shelf of the oven for 15 minutes, until deeply golden and crispy on top. Transfer to a cutting board and let rest for 15 minutes.

4. Slow-Cooked Autumn Brisket Recipe - AOL

   homepage.aol.com/food/recipes/slow-cooked-autumn...

   1 boneless beef brisket (about 3 pounds); 1 small head cabbage (about 1 pound), cut into 8 wedges; 1 large sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces; 1 large onion, cut into 8 wedges

5. Slow-Cooked Autumn Brisket Recipe - AOL

   w.main.welcomescreen.aol.com/food/recipes/slow...

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6. Make the best brisket, every time - AOL

   www.aol.com/news/best-brisket-every-time...

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7. Low-temperature cooking - Wikipedia

   en.wikipedia.org/wiki/Low-temperature_cooking

   Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.

8. Slow Cooker Brisket - AOL

   www.aol.com/news/2014-12-29-slow-cooker-brisket...

   Brown the brisket on the additional sides, about 1 minutes per. Remove to a plate. Add the cider and scrape up the brown bits from the bottom of the pan. Stir in the cumin, paprika, chili powder ...

9. Pot roast - Wikipedia

   en.wikipedia.org/wiki/Pot_roast

   Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...