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
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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.
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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.
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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
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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
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Barbecued Brisket and Burnt Ends
Ten hours on the grill with a slather, a rub and a mop give this brisket an extraordinarily robust flavor. Paul Kirk's recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) as well as the point (the smaller, fattier part for the burnt ends). When slicing the brisket, cut perpendicular to the grain to keep the meat juicy.
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