| Display title | Spicy brisket (SV) |
| Default sort key | Spicy brisket (SV) |
| Page length (in bytes) | 4,751 |
| Namespace ID | 0 |
| Page ID | 87481 |
| Page content language | en-gb - British English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | Chef (talk | contribs) |
| Date of page creation | 16:54, 21 March 2024 |
| Latest editor | Chef (talk | contribs) |
| Date of latest edit | 16:54, 21 March 2024 |
| Total number of edits | 1 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Spicy brisket, a British sous vide recipe |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Whilst this is often eaten at Christmas, it can (and should) be made all year round as it is excellent when cold and sliced for sandwiches or salads |
Keywords: (keywords)
This attribute controls the content of the keywords and article:tag elements. | - spices #brine #litres #blackpeppercorns #salads #groundcloves #onionpowder #allspice #ground #garlicpowder #chilliflakes
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