Y ou can always count on a perfectly braised beef brisket to be the star of any weekend feast. For hours even before the ...

Sink your teeth into beef that practically dissolves in your mouth. This Beer-Braised Beef Brisket brings together ultra-tender, slow-cooked meat bathed in a rich, onion-kissed stout sauce. Serve ...

Ingredients. 1 beef brisket with cap of fat, 2-1/2 to 3 pounds, trimmed of some, but not all, fat. 1 bottle, 12 oz chili sauce. 1 envelope dry onion soup mix ...

Preparation. Step 1. Place rack in lower third of oven and preheat to 450°F. Season one 5-pound flat-cut beef brisket, fat trimmed all over with kosher salt and freshly ground black pepper. Heat ...

1/2 cup dry red wine. Combine rub ingredients in small bowl; press evenly onto brisket.Place brisket fat side up in stock pot. Combine barbecue sauce and wine. Pour around brisket; bring to a boil.

Brisket became a standard at Shabbat and other holiday meals, particularly for Jews of Ashkenazi descent, in part because it was seen as a lesser — and therefore more affordable — cut of beef ...

In a bowl, whisk the thyme with the paprika, sage, ground black pepper, and 1 tablespoon of sea salt. Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour ...

MOBILE, Ala. (WKRG)- This week on Cooking with John, John Nodar is right at home in the new WKRG Kitchen where Alyvia Watson will be showing John how to make fall harvest braised beef brisket.… ...

Add the red wine. Dump in the entire bottle of red wine. An inexpensive Cabernet is the right choice here; I went with an old steady, Clos de Bois.

My family loves taco nights. Most of the time, if we have some roasted chicken or ground beef, I can get dinner on the table in around a half-hour. But then there are times when taking some extra ...