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This streamlined recipe produces fork-tender brisket and a rich red wine jus with glossy crisp-tender veg on the side.
2.5
(2.5)
Recipes
This luscious, impossibly tender brisket is the dinner party main you’ve been searching for—and you can make the whole thing in advance.
5.0
(4.94)
Recipes
Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.
5.0
(4.8)
Recipes
No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like—and you're on the path to savory-and-sweet nirvana.
4.0
(4.07)
Easy
Recipes
This one-pot recipe, which makes a holiday table centerpiece with leftovers you’ll be thankful for, is adapted from Sabrina Ghayour’s book Simply. Cooking a lean cut of meat like brisket for an extended period of time in a moist environment yields meat that is, in Sabrina’s words, “ridiculously juicy [and] tender, [with] plenty of flavor.”
4.5
(4.48)
Recipes
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
Easy
Recipes
Brisket’s not just for braising! You have to try it on the grill with this incredible peanut topping.
4.6
(4.59)
Easy
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4.0
(4.2)
Recipes
In these parts, everyone knows that “low and slow is the only way to go” when it comes to making barbecued brisket. Whether prepared in the oven, on the grill, or in an old-fashioned barbecue pit, it takes hours and a gentle heat to transform this tough cut into the tender, flavorful dish that shows up at shindigs throughout Texas—from UT tailgate parties, where on game days folks set up steel-drum barbecues in parking lots during the wee morning hours, to family get-together, ranch weddings, and backyard cookouts. My mom, who adored brisket, took it often to parties and family events, and I’ve recently resurrected the tradition. James De Wolf helped develop this recipe. I carted our brisket halfway across Texas—from Frederickburg’s five hours’ drive east to Long view—to share it with my family at our annual homecoming potluck.
Recipes
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.
Recipes
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you need besides your grandmother's? At least one more: This one!
Why? Because the meat is slowly braised in Pinot Noir, and the cherry notes in the wine pair brilliantly with dried tart cherries, which plump up with winey beef juices to become little mini-pouches of flavor on their own. Add to that a bit of star anise, which perfumes the brisket and your home with an exotic and enticing hint of licorice. Season the mixture with the sweet-and-sour agrodolce dance of brown sugar and balsamic vinegar, and you have a brisket that is at once counterintuitively familiar and wonderfully different. Like all braised meats, brisket improves in flavor, and slices more easily, if made a day ahead and chilled (see Cooks' Notes). Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Quinoa and Asparagus Salad with Mimosa Vinaigrette and Amaretto Olive Oil Cake.
Why? Because the meat is slowly braised in Pinot Noir, and the cherry notes in the wine pair brilliantly with dried tart cherries, which plump up with winey beef juices to become little mini-pouches of flavor on their own. Add to that a bit of star anise, which perfumes the brisket and your home with an exotic and enticing hint of licorice. Season the mixture with the sweet-and-sour agrodolce dance of brown sugar and balsamic vinegar, and you have a brisket that is at once counterintuitively familiar and wonderfully different. Like all braised meats, brisket improves in flavor, and slices more easily, if made a day ahead and chilled (see Cooks' Notes). Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Quinoa and Asparagus Salad with Mimosa Vinaigrette and Amaretto Olive Oil Cake.
Recipes
This corned beef recipe is simple to make, but you’ll need to plan at least a week before St. Patrick’s Day to get it on the table.
5.0
(4.78)
Articles
(92)
Cooking
Five tips that will get you started.
Alyse Whitney
techniques
Making a real Texas-style smoked brisket will take all day, but it's eminently doable (even in a gas grill), and you can demand everyone call you "pitmaster"
Culture
In this week's Bon Appétit Foodcast, Aaron Franklin shares his brisket secrets.
Emma Wartzman
techniques
Red wine-braised brisket has all the makings of a family classic.
Dawn Perry
Cooking
Editor in chief Adam Rapoport says brisket should be kind of sweet, a little bit spicy, and really meaty. Here are his tricks for mastering it.
Adam Rapoport
Cooking
The best-selling cookbook author shares her recipe for a tangy, herby brisket—no ketchup required.
Alison Roman
Videos
(96)
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The key to success in this recipe is time. Don’t try and rush the brisket by turning up the heat—that will only dry it out and make it tougher. Let it go low and slow until the meat is shreddable, and if you’re not sure if it’s ready, let it go a bit longer.
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Chef Jeffrey Nimer teaches Jimmy Wong & Ashley Adams how to cook a brisket slow and low while adding in some sweet heat from Bush's Baked Beans.
Get our recipe: Texas-Style Smoked Brisket
Get our recipe: Texas-Style Smoked Brisket
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes grilled brisket with peanut salsa. Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but we’re making a case for throwing it on the grill. Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.
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How to make smoked brisket at home.
Get the recipe: Texas-Style Smoked Brisket
Get the recipe: Texas-Style Smoked Brisket
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Bricket, bacon, and beans are the culinary trifecta you’ve been waiting for.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he takes you through the journey of creating his perfect chocolate brownie recipe.
See Chris's full final recipe here: https://slim-weight.today/recipe/triple-chocolate-brownies%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-jZgIDA eNtNee">
See Chris's full final recipe here: https://slim-weight.today/recipe/triple-chocolate-brownies%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-jZgIDA eNtNee">