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: Bon Appétit Test Kitchen
Author: Jan Okun
Author: Jean Anderson
Author: James Beard
Author: Darina Allen
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
Author: Cathal Armstrong
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
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: Claire Saffitz
Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.
Author: Bruce Aidells
Author: Bruce Aidells
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: Jayne Cohen
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.
This recipe is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner...
Author: Melissa Hamilton
Author: Wolfgang Puck
Author: Paula Disbrowe
Author: Stephanie Pierson
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
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
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
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
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: Suzanne Goin
Author: Sharon Lebewohl
Author: Michael Solomonov
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
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: Diane Rossen Worthington
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
Author: James Beard
Author: Jinx Morgan
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: Taylor Boetticher
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
Author: Tony Maws