Brown or red gravy. Potatoes, onions or carrots. Sear or straight to the oven. It's the taste of the beholder when it comes to beef brisket on Hanukkah (which begins at sundown on Sunday, Nov. 28).

Combine the brown sugar, salt, garlic powder, smoked paprika, chipotle chile powder, pepper, and mustard powder in a small bowl. Trim some of the fat from the brisket, leaving about a ½-inch-thick ...

A slow-cooking technique that locks in flavor and tenderness, showing the best way to prepare a 4-kilogram beef brisket to ...

Sweet-and-sour flavors are popular in Eastern European Jewish cooking. This big cut of beef brisket is cooked with honey, ketchup, canned tomatoes, Worcestershire sauce, Dijon mustard, and apple cider ...

To keep your brisket leftovers tasting as delicious as the day you cooked it, avoid this major slicing mistake before storing ...

Brisket isn’t the only way to get big beef flavor. In this cook, beef short ribs are boned out, rolled, tied, and smoked low ...

Beef brisket and corned beef can be related, but they're not the same. The main similarity between them is that they can share the same beginnings — both sourced from the lower chest of the cow — but ...

It’s the time of year when our thoughts turn to green beer and our shopping lists include cabbage and corned beef. Corned beef brisket is a natural in Texas, as it’s a cut we know and love. But the ...

On St. Patrick's Day, plenty of us in metro Detroit tend to get a wee bit Irish. And that includes savoring some mighty fine corned beef. There will be sandwiches made with mounds of thinly sliced ...