Search Results for “brisket

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Don’t freak out when you see the long list of ingredients here. Shopping will be the major time-consuming activity, except for the actual...

by Lora Brody



This cut of beef, taken from the front breast section, is a traditional holiday meat. It requires long, slow cooking to become a richly f...

by Sharon Lebewohl

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Oven-Braised Barbecue Brisket

Preheat the oven to 325° F. Let the brisket come to room temperature.  Salt and pepper the meat.  In a large heavy skillet, heat the oil...

by Christopher Idone


Pot Roast

The Jewish pot-au-feu of boiled beef and vegetables, a Friday-night alternative to chicken soup and roast chicken, makes a deliciously he...

by Claudia Roden


Beef Stock

Beef stock is used in beef-based Korean soups. Although some of the beef used to make the stock is often used in the soup itself, there i...

by Cecilia Hae-Jin Lee


Braised Beef Brisket

Brisket becomes reasonably tender as long as it is cooked for a long time, with plenty of moisture. My favorite seasonings for it are ver...

by Mark Bittman

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Slow and Smokey Beef Brisket from the Grill

Though this technically is a grill book, it’s hard not to occasionally celebrate a few of the other things the grill can do, chief among ...

by Michael McLaughlin


Easy Brisket for Every Holiday

Cousin Neil heads up a harem: He and his wife, Abbe, have three daughters—Amanda, Colby, and Taylor. Even the two Maltese are females. Ye...

by Judy Bart Kancigor


A Simple Braised Brisket Pot Roast

Brisket is one of the more successful pieces of beef for braising or pot-roasting because of its fat, usually on either side, and the fac...

by James Beard

Comment (1)

Pot Roast of Beef

If meat is lean, it will need larding. Either you or your butcher can do this, using strips of bacon or salt pork. Have a string tie...

by Mimi Sheraton


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