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Entries tagged with 'brisket'

Argentinian Brisket With Chimichurri From 'Joy of Kosher'

Serious Eats Kate Williams 2 comments

Brisket is one of the first dishes that comes to mind when I think of kosher meals, and the forgiving cut of beef is one of Jamie Geller's favorites to cook. While there were more traditional preparations in her book, I was drawn to this zippier Argentinian-inspired recipe. More

Fall Brisket With Cider and Butternut Squash From 'The Artisan Jewish Deli at Home'

Serious Eats Kate Williams Post a comment

There are four brisket recipes in Nick Zukin and Michael C. Zusman's new cookbook, The Artisan Jewish Deli at Home—one for each season. All are pot-roasted in flavorful sauces and packed to the brim with vegetables. The fall version is the most streamlined, containing little more than butternut squash, red onions, and cider-wine sauce spiked with garlic and thyme. More

Tangy Slow Cooker Brisket With Potatoes and Sweet Peppers

Serious Eats Jennifer Olvera 14 comments

Savory beef brisket gets slow-cooked with potatoes and peppers in a deeply flavorful sauce. More

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

Serious Eats Kate Williams 2 comments

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. More

Whiskey Brisket and Sweet Potato Hash

Serious Eats Jennifer Olvera Post a comment

Whiskey-braised brisket and sweet potato hash is a comforting weekend supper, especially when served with a gently poached or lightly fried egg. More

Coffee-Rubbed Beef Brisket With Parsley Couscous

Serious Eats Jennifer Olvera 2 comments

Moroccan spices and a coffee rub lend deep flavor and a russet hue to beef brisket, while couscous helps sop up its sauce. More

Mustard Braised Beef

Serious Eats Kerry Saretsky 6 comments

A cold-weather wonder of tender sliced brisket braised in a gravy of sweet garlic and onions, Cognac, red wine, and three mustards. Heavy and comforting, but still bright and zingy. More

Barbecue: Burnt Ends

Serious Eats Joshua Bousel 7 comments

A while back, my partner in barbecue crime here at SE, James Boo, wrote an amazing piece on burnt ends, and why they're so delicious. Though it already thoroughly covers their history and role in this world, I'll just tell you that they're so good, you'll want more than just the few trimmed off a whole smoked brisket. Luckily, there's an easy solution to that. More

Cook the Book: Texas Hold'em

Serious Eats Caroline Russock 7 comments

More of a bread than a sandwich, Guy Fieri's Texas Hold'em is kind of like a cinnamon raisin swirl bread but instead of cinnamon and sugar, the swirls are chopped brisket, chipotle mayo, havarti, and bacon. See? Just like cinnamon raisin bread. More

Bring It On Beef Brisket

Serious Eats Caroline Russock 1 comment

Fieri's brisket is seared and slowly braised with his homemade chili sauce that ends up being more like a tart, cooked salsa than that sweet jarred stuff. A pile of leeks, carrots, celery, and onion is placed over the brisket and cooked down to nearly melting. Once the brisket is pull-apart tender the sauce is skimmed and blended with the melted veggies, making a fresh, tangy, tomatoey gravy for a brisket so juicy it could easily be served on its own. In other words, bring it on! More

Brisket with Ginger, Orange Peel, and Tomato

Serious Eats Caroline Russock 1 comment

The lemon and orange zest permeates the meat with bright citrus, the cider vinegar and white wine add a slightly sour note, and the ginger lends the tiniest kick. And like any brisket recipe worth its salt, it comes out of the oven exactly two and a half hours later fork-tender, ready to be sliced, sauced, and served with the sweet carrots that have been cooking in the braising liquid. More

Sweet & Sour Brisket with Pomegranate Molasses and Dried Fruit

Serious Eats Olga Massov 3 comments

I've spent the last few years trying to find my perfect brisket recipe. I didn't really grow up with one, and quite badly wanted my own brisket tradition. After trying over a dozen recipes, I finally settled on this one: sweet and sour, with pomegranate molasses and dried fruit. It has notes of sweet, savory, and sour, creating a nice complexity. More

Cook the Book: Beef Sauerbraten with Red Cabbage and Pretzel Dumplings

Serious Eats Caroline Russock 8 comments

This recipe for Beef Sauerbraten with Red Cabbage and Pretzel Dumplings is a mix of old world and new—fairly standard brisket in a sour and aromatic marinade, slow-roasted and served with melting sweet and sour red cabbage. The Franks' modern take comes in with the pretzel dumplings. Day-old soft pretzels are mixed into a rich egg dough, rolled into logs, poached, and finally pan-fried into something that I can only compare to a crisp pretzel bread pudding. When the super tender brisket, sweet cabbage, and carb-tacular dumplings come together they make for a knockout of a cold weather plate. More

Husband and Wife Lung Slices (or Brisket and Tripe)

Serious Eats Chichi Wang 4 comments

Though the dish is traditionally made with lung, here in the US you're more likely to find the spicy Sichuanese sauce coating thin slices of beef brisket and tripe.... More

Really Good Brisket

Serious Eats Erin Zimmer 7 comments

Bruce and Eric Bromberg, the brothers behind the now nine-restaurant Blue Ribbon phenomenon, have eaten their fair share of brisket. After many years of it at family holiday meals, they embarked on a personal quest to create an exceptional version that wasn't a dried-out, stringy mess. In this recipe (just in time for Passover) from their soon-to-be-published Blue Ribbon Cookbook, they turn the aromatic vegetables in the pot into a luscious, full-bodied sauce for the brisket (a special touch they learned from their mom). More

Cook the Book: Bolognese Sauce

Serious Eats Caroline Russock 20 comments

Bolognese is my favorite sauce for pasta, and from fall until spring I'll always have a batch on hand. It's an all day project that involves lots of chopping, browning, and slow simmering, but it's one that I enjoy immensely.... More

Barbecue: Brisket

Serious Eats Joshua Bousel 13 comments

Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photograph: Joshua Bousel] My appetite for large pieces of meat seems to increase with the colder weather.... More

Pot-Roasted Brisket

Serious Eats The Serious Eats Team 5 comments

Published with permission from Arthur Schwartz.... More

Jim Cohen's Sephardic Brisket

Serious Eats The Serious Eats Team Post a comment

Cook the Book: Slow-Smoked Beef Brisket

Serious Eats Caroline Russock 3 comments

[Photograph: Robyn Lee] Cookouts are, without fail, some of the most time-consuming get-togethers. Whether you are grilling some burgers and dogs or an entire pig, the meal inevitably hits the table much later than expected. Cooking on an open flame... More

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