Popular on his menu are a ground beef brisket burger and mac and cheese, using recipes perfected over years of cooking ... people for years kind of bugging me, wondering when I was going to ...

Braise this crowd-friendly cut of beef in the oven for an easy, make-ahead main course at your next big dinner. Brisket is a ...

If you’re gearing up for the Jewish High Holidays, which begin at sundown Oct. 2 with Rosh Hashanah, the two-day Jewish new year, there’s a chance you might be preparing brisket for your ...

Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge. Place the meat in the pressure cooker. Add 500ml/18fl oz water to the marinade in the ...

The best rule of thumb is to factor about 1/2 lb. raw brisket per person, which will yield a rough average of about 1/4 lb. of cooked brisket per person. If brisket is the star of the show and few ...

Rub the mix all over your brisket and let it sit for at least thirty ... We know that you love to cook, and we wanted to provide you with a searchable recipe database that would give you access ...

While recipes offer a range of moderate cooking temperatures for oven-braised brisket, you have the best chance at tender meat if you go with 300 degrees, according to the Cook’s Illustrated ...

Peel the potatoes and cut into ½ cm slices. Place in a pan of cold water and simmer until just cooked. Drain well. Melt the butter in a pan and add the flour and mix to a smooth paste.

Sweet-and-sour flavors are popular in Eastern European Jewish cooking. This big cut of beef brisket is cooked with honey, ketchup, canned tomatoes, Worcestershire sauce, Dijon mustard, and apple ...