Beef cheeks are wonderful in a red-cooked dish but brisket – preferably layered with tendon – is also delicious. There are two ways to do this (well, three, if you count sous-vide, but not ...
The next day, keep the beef on your sheet tray and open the package. (We call this the poor man’s sous-vide at Mission Chinese Food.) You’ve successfully slow-cooked brisket in its own juices.
We were feeling a little overstimulated after our first look at the menu, which was just a large card in Chinese and English ... For entrees, I got a curry beef brisket with rice and my friend ...