Brisket with Sweet- and-Sour Onions
This brisket recipe is from Jessamyn Rodriguez, the founder and CEO of Hot Bread Kitchen, the New York–based social enterprise that helps immigrant women and others launch careers and food businesses. She calls the brisket her “crowning glory,” and says the secret is cooking it low and slow.
Brisket with Apricots and Prunes
For extra-tender brisket, cookbook author Julia Turshen cleverly uses a damp piece of crumpled parchment as a protective blanket for the meat to prevent it from drying out while it roasts. "In this case, a wet blanket is a good thing!" she says.
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.
Slow Cooker Sweet-and-Sour Brisket
Slow Cooker Spicy Brisket with Texas Caviar
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.
Red-Wine-Braised Beef Brisket
Both Frank Falcinelli and Frank Castronovo had early experiences with sauerbraten, the German braised brisket. Castronovo sampled it on trips to Germany; Falcinelli had it at the German deli where he worked as a teenager. The terrific recipe they ultimately perfected is both very sweet and very sour, made with raisins, apples, red wine vinegar and red wine.
Holiday Beef Brisket with Onions
Pairing Suggestion: The concentrated garlic, tomato and beef flavors in this rich dish require an equally intense red. Consider a spicy and aromatic Italian Barolo.
Brisket with Onion-and-Chile Jam
Letting the brisket rest in the pan juices for a half hour makes it especially moist.
Grandma Selma's Brisket
This is Russ Pillar's modern take on his grandmother's recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola) to re-create her dish and came up with this version.
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.
Braised Brisket Tacos with Matzo Tortillas
Chef Julian Medina of NYC's Toloache serves a special menu at Passover that includes his tender, delicious matzo tortillas. He fills the tortillas with luscious braised brisket, flavored with smoky chipotle and tomato.
Beef Brisket with Lemon-Oregano Sauce
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.
Beer-Braised Brisket with Root Vegetables
Choose a light or dark beer of your choice to add flavor and depth to the beef brisket and root vegetables.
Smoked Brisket Sandwiches with Pickled Vegetables
On its own, this applewood-smoked brisket is luscious and much easier to make at home than most barbecued meats. Michael Symon turns it into a fun sandwich, topped with cilantro and pickled vegetables to cut the richness of the meat.
Andrew Zimmern likes to roast his brisket whole, because the fatty nose of the wide end will help to keep the roast moist. This juicy brisket also freezes well when cooked and bagged with the vegetables and liquid, so even a small family can make it.