Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Passover and sure to become a family favorite.
Author: Martha Stewart
When Sarah Carey, our editorial director of food and entertaining, was a kid, holiday visits to her grandparents' house often included her grandma's sweet-and-sour version of classic beef brisket. She...
Author: Martha Stewart
Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.
Author: Martha Stewart
When brisket is braised, it becomes extraordinarily juicy and tender. For a springtime spin on the classic recipe, we used a dry white wine instead of the usual heavier red.
Author: Martha Stewart
Our slow-cooker beef brisket is the star of this warming one-pot stew. The braised meat lends this soup long-simmered flavor in a fraction of the time.
Author: Martha Stewart
Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root vegetables like carrots and parsnips cook in the same...
Author: Martha Stewart
Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt and a little time are all you need to transform a...
Author: Martha Stewart
The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor and while the brisket can be made without it, the result won't be...
Author: Martha Stewart
This spiced-up pot roast will make you think of a ranch-house kitchen, where something fragrant and hearty is always in the oven. Long, slow, moist cooking (we use beer for the liquid) makes brisket extraordinarily...
Author: Martha Stewart
This wonderful brisket recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking."
Author: Martha Stewart
As luck would have it, any day can be St. Patrick's Day when you cook up this classic one-pot dish. Surprising tidbit: Corned beef and cabbage originated in New York, not Ireland!
Author: Martha Stewart
Any leftover pulled or shredded meat--think rotisserie chicken or pulled pork--would work in these quick and flavorful wraps.
Author: Martha Stewart
The brisket in this dinner recipe rests in a flavorful sauce inspired by tzimmes, a traditional dish of stewed fruit or vegetables.
Author: Martha Stewart
Simple, homey, and hearty: The traditional Saint Patrick's Day meal of Corned Beef and Cabbage is too delicious to enjoy just once a year. Lucinda Scala Quinn's take on corned beef and cabbage has the...
Author: Martha Stewart
Leftover brisket makes for a twist on the classic sloppy joe, a deliciously messy sandwich that's as kid-friendly as it is appealing to adults.
Author: Martha Stewart