Brisket

Earlier this week I told the folks at Bon Appetit that "low and slow grilling makes me want to die." This recipe may have helped me change my mind about that.

Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef recipe.

You'll need to start marinating the meat at least a day ahead. It can be cooked up to two days before serving.

This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.

Roasted or sautéed dark green leek tops are just as good and way more beautiful than their more popular white onion siblings: tender, totally flavorful—they're the hero of this hash.

The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.

Corned beef is timeless and deserves a spot at the table, not just on St. Paddy’s Day. It is a crowd-pleaser that loves the low-and-slow ethos of the slow cooker, turning it tender without fail.

Don't have eight hours to wait on a brisket to cook? Neither do we. This recipe gets it done in less than half the time and is packed with spicy, Korean flavors to boot.

Toss meltingly tender leftover brisket with wide pappardelle noodles and pecorino cheese for a totally transformed, easy dinner.

Use this basic recipe to make Pappardelle with Slow-Cooked Brisket.

This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it’s a better fit for holiday meals served during the warmer months.

How can you look at this and not crave brisket tacos?

You’ve probably never thought of throwing some brisket on the barbie, but this recipe will totally convert you. It’s all about giving this underrated cut the attention it deserves – let the dry marinade flavors penetrate and tenderize the brisket and I promise once it hits the barbecue, the aroma will blow your mind! And the pickled fennel? You won’t believe how good it tastes either.

Tart pomegranate, acting as both marinade and sauce, brings brightness and balance to this rich brisket. A pistachio-mint gremolata adds a touch of herbal freshness.