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

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

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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.    More Beef Recipes  

Slow Cooker Spicy Brisket with Texas Caviar

You've never had Texas brisket like this before, but it may change the way you enjoy it forever.  More Brisket Dishes