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This luscious, impossibly tender brisket is the dinner party main you’ve been searching for—and you can make the whole thing in advance.
5.0
(4.94)
Recipes
This streamlined recipe produces fork-tender brisket and a rich red wine jus with glossy crisp-tender veg on the side.
2.3
(2.33)
Recipes
Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.
5.0
(4.79)
Easy
Recipes
This one-pot recipe, which makes a holiday table centerpiece with leftovers you’ll be thankful for, is adapted from Sabrina Ghayour’s book Simply. Cooking a lean cut of meat like brisket for an extended period of time in a moist environment yields meat that is, in Sabrina’s words, “ridiculously juicy [and] tender, [with] plenty of flavor.”
4.5
(4.48)
Recipes
Brisket, bacon, and beans are the culinary trifecta you’ve been waiting for.
Easy
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.
3.5
(3.52)
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Recipes
Cozy carbs are our readers' flavor of the month.
Recipes
This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.
5.0
(5)
Recipes
Ask for the point cut, which is the fattier end of the brisket. It’s more tender and especially delicious.
3.5
(3.45)
Recipes
This corned beef recipe is simple to make, but you’ll need to plan at least a week before St. Patrick’s Day to get it on the table.
5.0
(4.78)
Recipes
How can you look at this and not crave brisket tacos?
4.6
(4.58)
Recipes
Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.
4.0
(4)
Articles
(81)
Cooking
The best-selling cookbook author shares her recipe for a tangy, herby brisket—no ketchup required.
Alison Roman
Cooking
Editor in chief Adam Rapoport says brisket should be kind of sweet, a little bit spicy, and really meaty. Here are his tricks for mastering it.
Adam Rapoport
Culture
In this week's Bon Appétit Foodcast, Aaron Franklin shares his brisket secrets.
Emma Wartzman
Culture
Wondered one person: me.
Alex Beggs
Cooking
Five tips that will get you started.
Alyse Whitney
techniques
Red wine-braised brisket has all the makings of a family classic.
Dawn Perry
Videos
(101)
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Bricket, bacon, and beans are the culinary trifecta you’ve been waiting for.
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“We are probably one of the best gas station restaurants in the world.” Today, Bon Appétit spends a day on the line with Chef Hong Tran, co-owner of Brisket & Rice in Houston, Texas. Brisket & Rice is located in an old Church’s Chicken next to a gas station serving Texas craft barbecue with fried rice inspired by the Vietnamese flavors the owners grew up eating.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes grilled brisket with peanut salsa. Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but we’re making a case for throwing it on the grill. Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.
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Chef Jeffrey Nimer teaches Jimmy Wong & Ashley Adams how to cook a brisket slow and low while adding in some sweet heat from Bush's Baked Beans.
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The key to success in this recipe is time. Don’t try and rush the brisket by turning up the heat—that will only dry it out and make it tougher. Let it go low and slow until the meat is shreddable, and if you’re not sure if it’s ready, let it go a bit longer.
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You have to show up early if you want to eat some of the best brisket in the world at Austin, Texas' Franklin BBQ. There's a long wait and they're usually sold out by 2:00 pm, so get there first thing in the morning if you want to eat their delicious sausages, pork ribs, pulled pork, and brisket