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magazine slow cooked brisket sandwiches with blue cheese coleslaw
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4.0
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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)
Easy
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Brisket’s not just for braising! You have to try it on the grill with this incredible peanut topping.
4.6
(4.57)
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)
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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.
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(5)
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Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.
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(5)
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Looking to majorly upgrade the classic grilled cheese sandwich? The combined power of mayonnaise and butter is calling.
3.6
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Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.
Easy
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Spicy, falling-apart beef sandwiches are a game day no-brainer.
4.7
(4.67)
Easy
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Any ground meat can be a patty melt if it dreams big enough. This twist on the diner classic touts spiced chorizo, pickled jalapeños, and creamy Oaxaca cheese.
4.6
(4.57)
Recipes
Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.
5.0
(4.79)
Recipes
As if an oyster po’boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer.
4.6
(4.64)
Articles
(96)
techniques
To make a great sandwich, every component needs careful consideration. Here's how to deconstruct and reconstruct your next masterpiece
Bon Appétit
Culture
You can spoon it on chicken, steak, or a platter of Saltines. YUM!
Alex Beggs
Restaurants
Marrow only makes 10 sandwiches a day, so if you’re in Detroit, snag one.
Alex Beggs
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
Wondered one person: me.
Alex Beggs
Cooking
Like blueberry cobbler and slow-roasted salmon.
Bon Appétit Staff & Contributors
Videos
(111)
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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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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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Bricket, bacon, and beans are the culinary trifecta you’ve been waiting for.
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We sent Elazar Sontag, Restaurant Editor for Bon Appétit, on a mission to find the best Philly Cheesesteak in Philadelphia. The most famous sandwich in Philly, cheesesteaks comprise thinly sliced beef and melted cheese on a long hoagie roll–join Sontag as he eats 19 of the city’s most recommended cheesesteaks in a single day to crown a winner.
Director: Ian Stroud
Director of Photography: Kevin Dynia
Editor: Kristopher Knight
Host: Elazar Sontag
Director of Culinary Production: Kelly Janke
Creative Producer: Christie Garcia
Line Producer: Joe Buscemi
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Camera Operator: Rob Marish
Assistant Camera: Eli Martine
Audio Engineer: Andy Wenrich
Production Assistant: Caleb Clark
Staff Editorial Consultant: Ryan Harrington
Researcher: Madeline Scheier
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Animation: Lea Kichler
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming : Jon Wise
VP, Head of Video: June Kim
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Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that’s been topped with a cool slaw.
Get the recipe: https://weightloss-tricks.today/recipe/chicken-cutlet-sandwiches-with-savoy-cabbage-slaw%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">