Jewish law prohibits pork as a part of the diet. For labeling purposes, it's important that anyone who calls their dish a plain brisket is making theirs with beef; otherwise, it may lead to a lot ...

Andrew Zimmern's holiday-worthy whole beef brisket is braised in an oniony broth with wedges of sweet fennel. Andrew Zimmern's Hanukkah brisket recipe is tender and meaty, served alongside sweet ...

Tom Kerridge calls this tender, shredded, beef brisket the ‘ultimate sandwich’. It may take a while, but it will be worth the wait. Serve with coleslaw. Equipment and preparation: for this ...

Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured ...

The next day, keep the beef on your sheet tray and open the package. (We call this the poor man’s sous-vide at Mission Chinese Food.) You’ve successfully slow-cooked brisket in its own juices.

When shopping for beef brisket, note there are two types: the flat “first cut” and the point ... knowing that a fantastic meal is being cooked without any additional effort on our part. If you're ...

The grain in each part will run in slightly ... cranberry sauce over top of brisket, top with another sheet of parchment, and wrap foil tightly around beef. Crimp to seal. Place roasting pan ...

Mix together well and store in a sealed jar. Brisket is a flavourful cut of meat from the breast (or lower chest) of the beef. Containing a lot of connective tissue, brisket is perfect for slow ...

This hearty sub is loaded with a quarter pound of freshly sliced beef brisket that has been hickory smoked for at least 10 hours in an authentic smokehouse. The brisket is then steamed with melted ...