Best Smoked Brisket
Recipes for making the pinnacle recipe of the food chain.
- Here we curate the best looking smoked brisket recipes on the net
- It is a labor of love with extreme cooking times when we drink beer and party.
- Tenderest, juiciest, most delicious food on earth.
Best Oven / Pot Brisket
How this low priced beef can make for the best Sunday Dinners.
- Some recipes handed down over the years are steadfast
- Easier than firing up the smoker
- Why not give it a try? Below are the best inside-cooked brisket recipes. Often cooked with beer.
- Here we have curated and archived the best recipes
The Secrets
The most important secret makes the most difference.
- The keys to perfect Brisket Cooking
- You might be shocked
- Includes what we learned from a Texas cowboy who went to the Culinary Institute of America and blew everyone’s mind at the annual Gaffney’s Golf Tournament. Bless his heart!
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Pytt I Panna (Little Pieces In A Pan)
For this recipe you will need 300 g quality cooked brisket, or other leftover cooked meat I wish I’d known about this dish earlier in my life, because it’s the sort of brilliant everyday dish I absolutely love. Essentially it’s a hash. Everyone I spoke to in Sweden seemed to have their preferred method of
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Spiced Pork Chops with Cucumber Pico de Gallo
A quick spice mix seasoning and trip to the oven are all it takes to make this easy roast pork tenderloin recipe. Ready in under an hour, it’s an ideal candidate for both weekend and weeknight meals. Pork tenderloin is prized for being the tastiest, most tender cut. Match it with a sensational spice rub
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Recipe of Fried Zucchini
Photo by Aikaterini Katapodi Prep time 20 minutes Cook time 30 minutes Serves 4 Author Notes Simple fried zucchini is a nice delicious recipe, but now we’ll make it more delicious with following recipe: -A)INGREDIENTS 6 big, or normal size green fresh zucchini from groceries -One egg -Half big cup of flour -One glass of
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Brown Sugar and Chili Smoked Brisket
The Spruce Eats / Maxwell Cozzi Brisket is one of the most flavorful cuts of meat, but it is also one of the most challenging cuts to cook. Our marinade recipe and method really help to keep the brisket tender and moist. This recipe is for a smaller brisket (about 4 pounds), but it’s enough
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The Best Corned Beef and Cabbage
Ingredients: One 7-lb. corned brisket 4 bay leaves 1 tbsp. dried thyme 1 tbsp. juniper berries 1 tbsp. whole black peppercorns 1 tbsp. yellow mustard seeds 2 tsp. whole cloves 1 medium yellow onion, halved 1 medium head of garlic, peeled 1 small savoy cabbage (1¾ lb.), cut into 6 wedges 12 small red potatoes
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Plum-Cardamom Crumble with Pistachios
On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for. All of these juices will overflow a standard pie dish and you’ll end up with burnt fruit caramel on your oven floor, so make sure to use a deep pie dish (an 8x8x2″
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Basque Cheesecake
Photo by Ingredient • Food Marketing Agency Prep time 30 minutes Cook time 1 hour Serves 10-12 Author Notes Basque cheesecake is one of our favorite food trends for a bunch of reasons. It comes to us from Northern Spain, and it’s sometimes called “burnt cheesecake” for its deep red top, which is charred to
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Best Beef Brisket
Recipes Meat Submitted by Shug22 “The best brisket made simple and easy!” Download photo by Shug22 Ready In: 26hrs Ingredients: 6 Yields: 4 0unce Serves: 12 Advertisement ingredients 8 ounces beef consomme soup 3 lbs beef brisket 1 1⁄2 garlic cloves 1⁄2 cup lemon juice 1⁄2 cup light soy sauce 2 teaspoons liquid smoke Advertisement
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Brisket Braised in Porter
The brisket tastes best if prepared ahead, so make it at least one day and up to two days before you plan to serve it. Chilling the brisket makes it easier to slice. Rewarm the meat in the sauce and serve with a full-flavored dark beer (see our suggestions below). Ingredients Makes 12 servings 1
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Citrus Caramel Sundaes With Toasted Almonds
That $2 box of sugar in your pantry is worth its weight in gold. Few other ingredients can transform quite like it. Burnt to a deep amber, it becomes a simple sweet-smoky caramel sauce you can spoon over juicy seasonal citrus and serve with a scoop of ice cream. The result tastes (and looks) restaurant
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Korean-Style Hasselback Short Ribs
Crispy bits. Charred edges. Burnt ends. They’re inarguably the best part of any piece of grilled meat and inevitably the ones in shortest supply. That’s the sheer brilliance of the boneless short rib served at Cote, NYC’s tony Korean steak house. By making deep slashes all along both sides of the meat before marinating and
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Savory Noodle Kugel
Prep time 30 minutes Cook time 35 minutes Serves 6 to 8 Author Notes While many times noodle kugel has sweetness, cinnamon, and often raisins, this one does not. This takes more after potato kugel, which falls, from what I have seen, more on the savory side. While at first glance it looks heavy, it
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Red Wine-Braised Brisket
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. This is part of BA’s Best, a
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Plum-Cardamom Crumble
On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for. All of these juices will overflow a standard pie dish and you’ll end up with burnt fruit caramel on your oven floor. For this crumble recipe, make sure to use a deep pie
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Pho for Beginners
For beginners, pho might seem slightly intimidating. The beloved Vietnamese soup is an Asian food staple but if your family is not Asian, chances are you have only enjoyed it at restaurants. Of course, there is no shame in that, but such a huge part of the appeal of pho is that warm, cozy feeling
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Sautéed Green Beans With Garlic
Photo by Rocky Luten Prep time 10 minutes Cook time 10 minutes Serves 4 to 6 as a side Author Notes Julia Sullivan, the opening chef at Haven’s Kitchen, taught me the trick to this recipe. One night, I was sautéing beans in my usual way, and Julia said, “Save some of your minced garlic
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Aunt Paula’s Carrot Ring
Photo by James Ransom Makes one Bundt or tube (serves 10 to 12) Author Notes In my family, no Passover is complete without this carrot ring. We don’t take our large quantities of shortening lightly and there are typically at least two if not three of these carrot rings on the table. Anytime I’ve tried
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Best-Ever Brisket Rub
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Burnt End Philly
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Best Low-Carb Instant Pot Beef Stew
Deliciously tender beef cooked in a pressure cooker with low-carb vegetables, in super creamy grain-free tomato sauce. This is comfort cooking at its best. Ingredients: 1 medium yellow onion, chopped (110 g/ 3.9 oz) 2 cloves garlic, minced 1.2 kg boneless beef such as brisket or stewing steak (2.65 lb) 1 rutabaga (swede), peeled and
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Charred Leeks With Honey and Vinegar
Pork is a great, fatty (if you’re doing it right) canvas for just about any flavors, but especially this herbaceous, garlicky chermoula.
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Safta Rachel’s Iraqi Charoset
Photo by Staci Valentine Makes About 1 cup (12 servings) Author Notes This charoset is so good and so easy to make: equal amounts date syrup and nuts stirred together and thickened with the “dust” that remains after finely chopping nuts (another reason not to buy pre-chopped nuts). What you get is crunchy deliciousness with
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Pork Belly Burnt Ends with Barbecue Sauce
If you find burnt ends irresistible, then this recipe of slow-smoked pork belly will win over the most passionate burnt ends purist. Enjoy them with piles of white bread to sop up the sauce, along with tangy pickles and raw onion to cut through the richness. Frequently asked questions What are burnt ends? Burnt ends
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Corned Beef and Cabbage
Here’s the BEST corned beef and cabbage for your St. Patrick’s Day party! We give you 2 ways to make it—boiled in spiced water the traditional way or baked with cloves and sweet hot honey mustard. Either way is delicious. Updated February 10, 2023 Once a year, come mid-March, we Americans enjoy the best excuse
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Slow-roasted Balsamic beef sandwiches with
Big, gooey slow-cooked, shredded beef Sloppy Joes topped with sharp mature cheddar and tangy pickled jalapeños is your childhood favorite beefed up. Are you ready for big, messy, proper weekend food? Because that’s what we’ll be discussing in class today. I have had a serious, and I mean serious thing for Sloppy Joes ever since I
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Charred Leeks With Honey and Vinegar
Don’t be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet. Ingredients 4 servings 4 medium leeks (about 2½ lb.), white and pale green parts only, tough outer layers removed (root ends left intact) 2 Tbsp. sherry
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The Best Broccoli Salad of My Life Inspired by Smitten Kitchen
Ingredients: 1/4 cup of buttermilk 1/4 cup of good mayonnaise 1 tablespoon of red wine vinegar or cider vinegar 1/2 teaspoon of sugar 1/4 teaspoon of salt 1/2 shallot, finely chopped 1 head of broccoli 1/4 cup of toasted sliced almonds 1/8 cup of dried cranberries, coarsely chopped Freshly ground black pepper
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Barbecued Brisket and Burnt Ends
Light 50 charcoal briquettes using a chimney. Run the wand of a thermometer through a cork and use the cork to plug one of the air vents in the grill lid. Leave the remaining lid vents open and adjust the lower vents as needed (if the fire gets too hot, close the vents; too cold
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Best Brisket Rub
The key to the best-ever, most flavorful brisket possible? A simple brisket rub, just like this one. This one is a little bit sweet, a little bit smokey, and with just enough heat to spice it up. Rub it all over your brisket, then proceed with cooking a centerpiece that will wow at your next
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New-Classic Chinese Peanut Cookies
Ingredients: 1 cup (250 grams) non-hydrogenated, chunky peanut butter (natural peanut butter works best) 3/4 cup (100 grams) all-purpose flour 1/4 cup (50 grams) granulated sugar 1 teaspoon kosher salt 1 teaspoon baking powder 1 tablespoon peanut oil, plus more if needed 1/2 cup (75 grams) whole roasted, unsalted peanuts, shelled and skinned (about 35)