On the Joy of Eating Juicy Brisket All Day Long
Why not eat brisket for breakfast, lunch and dinner? Matthew Gaudet has some ideas for leftover meat, along with a new restaurant, SuperFine, opening today.
Brisket-and-Mushroom Stew with Cheddar-Jalapeño Biscuits
The beef for this simple stew marinates in red wine, garlic, sage and rosemary to help make it tender. Served with a dollop of cream, it’s an extremely luscious dish.
Slideshow: More Beef Stew Recipes
5 Tender, Meaty Recipes to Celebrate National Brisket Day
Meat lovers, get ready to do some serious slow-cooking—it's National Brisket Day! Here are five superb, beefy ways to celebrate.
This is the Brisket Recipe You Need for Hanukkah
This gigantic brisket from Andrew Zimmern is tender and meaty, with lots of delicious bites of sweet, caramelized fennel alongside.
Holiday Beef Brisket with Onions
When Bruce Aidells was growing up, his family's Hanukkah-Christmas celebration always meant brisket, and this was one of their favorite ways to prepare it. Look for the leaner, flat-cut, or first-cut brisket with a layer of fat that's at least 1/8 inch thick. If you can't find a 6-pound piece, buy 2 smaller pieces. Like most braised dishes, this brisket is best made a day or two ahead.
Centerpiece Roasts
Gail Simmons's Horseradish Brisket
Rubbing prepared horseradish on the brisket and whisking it into the meaty sauce punches up the rich flavors here. Like most braised dishes, this brisket tastes better on the second or even third day.
Plus: Ultimate Holiday Guide
Top Chef Recipes
