Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen...
Author: Steven Raichlen
This updated take on the classic corned beef dinner features extra-crispy roasted cabbage and potato wedges instead of boiled. Serve it drizzled in a dill...
Author: Anna Stockwell
Author: Jan Okun
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
A simple and mouthwatering oven cooked brisket that is truly fuss free! Delicious, tender and freezer encouraged!!! This is the ULITMATE crowd pleaser!...
Author: Mila Furman
Author: Bruce Aidells
Author: Cathal Armstrong
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher,...
Author: Bruce Aidells
Author: Jean Anderson
Author: Claire Saffitz
Author: Paula Disbrowe
Author: Bon Appétit Test Kitchen
Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.
Author: Bruce Aidells
Author: Jayne Cohen
Need a cozy one-pot meal? Try New England boiled dinner with corned or fresh beef brisket, cabbage, carrots, and potatoes. Also great in the slow cooker!...
Author: Elise Bauer
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There...
Author: Melissa Roberts
Author: Darina Allen
Author: Stephanie Pierson
Author: Wolfgang Puck
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but...
Author: Stephanie Pierson
Author: Suzanne Goin
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is...
Author: Louisa Shafia
Author: James Beard
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com . On the road to Lockhart, Texas...
Author: Elizabeth Karmel
Author: James Beard
Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively...
Author: Todd Aarons
Author: Edward Lee
Corned beef is timeless and deserves a spot at the table, not just on St. Paddy's Day. It is a crowd-pleaser that loves the low-and-slow ethos of the slow...
Author: Hugh Acheson
Beef Brisket cooked as a pot roast couldn't be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it becomes...
Author: Elise Bauer
I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself, melting in your mouth. It's very important...
Author: Lora Brody
Not everything Feniger serves at her restaurant is typical street food, and here's a delicious case in point. The intriguing combination of shredded brisket,...
Author: Susan Feniger
Author: Bruce Aidells
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili...
Author: Bruce Aidells
Check out this tender beef brisket recipe, made spicy with gochujang, gochugaru chile flakes, sesame oil, garlic, and lots of fresh ginger.
Author: Melissa Clark
Author: Sharon Lebewohl
Author: Diane Rossen Worthington
Author: Michael Solomonov
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash...
Author: Liz Alpern
Author: Jinx Morgan
Author: Taylor Boetticher