Jewish-Style Braised Brisket With Onions and Carrots

Braised brisket that's both tender and moist, served in a thick, comforting sauce of carrots and onions. For Passover, Hanukkah, or any other occasion.

Brisket Bourguignon

There is nothing brisk about brisket: It takes four hours to cook. The good news is that all the work in this recipe takes about 30 minutes, chopping included, and then you just turn your back on the meat and...

Brisket inspired by The Marvelous Mrs. Maisel — Binging With Babish

Passover approaches, and thanks to the magnificent meal made by Midge Maisel, we've got a great excuse to whip up some Jewish BBQ on the show. Slowly braised to tender perfection in a delicate balance of sweet, sour, and savory flavors, this brisket outshines even charoset at the Seder table. And t

Richard Blais's Brisket with Coriander, Black Pepper, and Brown Sugar

With Passover right around the corner, it is the perfect time to perfect a roast brisket recipe. For something different than the standard salt, pepper, and go method, look no further than Richard Blais's Brisket with Coriander, Black Pepper, and Brown Sugar. Hidden towards the back of his new cookbook, Try This at Home, this brisket is piquant enough to awaken any family member dozing in the middle of an hours-long dinner.

Slow Cooker Beef Brisket with BBQ Sauce

Ultra tender, juicy Slow Cooker Beef Brisket smothered in a homemade BBQ Sauce. Slow cooker, pressure cooker or stove - then caramelise on the BBQ or oven!

Barbecue Brisket

This brisket is smoked long-and-low for perfect, meltingly-tender results.

Pressure Cooker Jewish-Style Braised Brisket With Onions and Carrots

Braised brisket can take hours and hours to cook, but with this pressure cooker version, you can shave off a big chunk of the cooking time.

Pork Brisket Braised in Milk

Learn more about pork brisket here. [Photographs: Chichi Wang]...

Beef Sauerbraten with Red Cabbage and Pretzel Dumplings Recipe | Cook the Book

This Beef Sauerbraten with Red Cabbage and Pretzel Dumplings is a mix of old world and new. Day-old soft pretzels are mixed into a rich egg dough and pan-fried into something that I can only compare to a crisp pretzel bread pudding.

Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables

Some may argue that pot roast is not refined enough for a holiday meal. To those folks, I say, "Bah humbug!" When properly prepared, like Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables, the humble chuck roast can be just as enticing as a bone-in rib roast. This recipe, from The Great Meat Cookbook, produces a meal with multitudinous meaty layers--bacon starts the show, rendering its fat with which to sear the chuck, and a dense red wine reduction forms the backbone (...