Brisket is truly the workhorse of the beef world (and the cow itself): It supports the majority of the animal's weight, which means it's tough and full of connective tissue. You certainly won't be eating this cut of meat at your next steak dinner, but you should consider turning it into a stew, barbecue sandwich or slow-cooker meal. Why? When brisket gets cooked low and slow—we're talking braised, stewed, smoked or slow-cooked—the collagen in the meat gelatinizes to create a supertender ingredient. F&W's guide to brisket offers recipe ideas for holidays, everyday meals, summer barbecues and more.

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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
Rating: Unrated 1
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.
Slow Cooker Spicy Brisket with Texas Caviar
Rating: Unrated 2249
You've never had Texas brisket like this before, but it may change the way you enjoy it forever. More Brisket Dishes
Holiday Beef Brisket with Onions
Rating: Unrated 2192
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

More Brisket

Gail Simmons's Horseradish Brisket
Rating: Unrated 1405
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
Beef Brisket with Lemon-Oregano Sauce
Rating: Unrated 5690
This brisket gets rubbed with seasonings, braised and roasted so it’s super-tender with a crisp crust; it goes perfectly with the garlicky oregano sauce. Slideshow: Great Brisket Recipes