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recipes braised brisket
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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)
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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.
5.0
(5)
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Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.
5.0
(4.79)
Easy
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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
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.
3.7
(3.72)
Easy
Recipes
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.
4.0
(3.79)
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)
Easy
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4.0
(4.2)
Easy
Recipes
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.
3.6
(3.57)
Recipes
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.
4.0
(4.07)
Recipes
Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.
4.0
(4)
Articles
(65)
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
techniques
Red wine-braised brisket has all the makings of a family classic.
Dawn Perry
Cooking
From bourbon-sloshed short ribs to cider-simmered pork chops.
Inés Anguiano
Cooking
Braises don’t have to take all day, and these recipes are proof.
Alma Avalle
Cooking
Five tips that will get you started.
Alyse Whitney
Cooking
The best-selling cookbook author shares her recipe for a tangy, herby brisket—no ketchup required.
Alison Roman
Videos
(99)
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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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Bricket, bacon, and beans are the culinary trifecta you’ve been waiting for.
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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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“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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“Truth BBQ is very traditional central Texas-style BBQ to a tee.” Today, Bon Appétit spends a day on the line with pitmaster Leonard Botello at Truth BBQ. Serving up some of the finest barbecue in Texas, Truth BBQ has secured a spot in Texas Monthly’s top 3 BBQ joints.
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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes braised short ribs with squash and chile. Make this when it’s Sunday and you’re not leaving the house. One spoonful of this smoky-spicy guajillo braising liquid and you’ll understand how complex dried chiles can be.
Check out the article here: https://weightloss-tricks.today/recipe/braised-short-ribs-with-squash-and-chile%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">