Pot-roasted brisket with balsamic and honey from The Vinegar Cupboard: Recipes and History of an Everyday Ingredient (page 86) by Angela Clutton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 8 hours if possible. Can substitute venison joint for beef brisket; sherry vinegar for balsamic vinegar; and red wine vinegar, honey vinegar, or other red fruit vinegar such as blackcurrant or plum vinegar for cherry vinegar.

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