Trimming the fat off brisket is easier if you put down the chef’s knife. Butchers attack the job with two tools, a long-bladed, rigid knife that sort of looks like a saber, and a shorter six ...

For the brisket, put the coriander seeds ... Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in ...