A true beef lover can always tell a rib eye from a sirloin, a filet, or a slice of prime rib. But when it comes to discerning a chuck roast from a brisket — or knowing when to use each one ...

In a hot sauté pan, add oil and sear the brisket on every side until very brown (about 5 minutes). While hot, tightly wrap the meat in 3 layers of plastic wrap and finish off with a layer of ...