Brisket

You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.

Broiling the brisket gives it a nice crisp top layer, but you can skip this step and it will still be delicious. Braising the meat with beer in the slow cooker, however? Absolutely necessary.

The only slow cooker chili recipe you need. This recipe can also be easily doubled.

Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA's Best, a collection of our essential recipes.

Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches. Get the recipe for the Herb And Spinach Salsa Verde here and Smoky Salsa Roja here.

Edward Kim, of Mott St in Chicago, grills brisket with no seasoning at all. If using presliced meat, be sure to cook it all the way through.

You can also try this technique with leftovers, such as grilled steak or roast beef (no need to grill before marinating).

Zingerman’s Raw Corned Beef Brisket is perfectly salty, easy to shred, and succulent but not too fatty.

Can you believe Bon Appétit didn't cover Hanukkah until 1990? And when we did, it was with a ketchup-infused, cooked-to-death brisket. L'Chaim!

The flat cut of this Belgian-Ale Braised Brisket is leaner than the point cut (or deckle) but still has enough fat to keep it juicy.. It will hold its shape better as it cooks, and slices neatly.

Beef brisket and a backyard smoker: It doesn't get any more "Texas" than that.

Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.

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.

Yes, he's a meat genius. There should be more of those.

The brisket and short ribs are simmered, then roasted, which makes the meat tender on the inside and crusty and brown on the outside. The celery root, rutabagas, and potatoes are cooked in the leftover broth from the meats, which results in a wonderfully rich, flavorful mash.

Wine and dried fruit bring a sweet richness to this humble cut of meat.

Here are the things I have learned definitively from BA's smoked brisket recipe: A gas grill can be used as a smoker—in the same way that a colander can be used to hold water—and a whole brisket is a fearsomely large amount of meat.