Brisket and cheese pie are one of the easiest and tastiest ways to use up some of that leftover brisket you have from your last big cook.
This coffee rubbed skillet steak is an incredible combination of flavours, and the number of people you can cook for is limited only by your skillet and T-Bone size!
As we head into St Patrick’s Day this year, I wanted to try a spin on the usual beef and Guinness pies, using smoked cheeks which are then braised with Guinness and vegetables, then topped with our spin on Irish mash potato, or colcannon.
A good taco has become an art form, yet the tastiest amongst them are also the simplest. Super fresh ingredients, quality meat and a simple corn tortilla. We thought we’d give it a shot by combining two of our favourite things and creating beef shin tacos.
Smoked tri-tip is a cut that you can cook in around an hour, because you’re only shooting for medium at most before finishing it hot and fast.
One of our favourite things to do with leftover brisket is to turn it into a chili and serve as fantastic brisket nachos. We decided to swap out the corn chips this time and pair it with some homemade potato chips, sliced thin, crisped up and pimped with some chilli salt.