A traditional Jewish brisket is cooked on low heat for many hours and must always be made of beef because certain cuts of beef can be kosher while pork is not kosher. Jewish law prohibits pork as ...

Andrew Zimmern's holiday-worthy whole beef brisket is braised in an oniony broth with wedges of sweet fennel. Andrew Zimmern's Hanukkah brisket recipe is tender and meaty, served alongside sweet ...

And while we often love to keep it simple with beef seasoning ... Hands down the best type of salt for brisket is kosher salt ...

Spread remaining cranberry sauce over top of brisket, top with another sheet of parchment, and wrap foil tightly around beef. Crimp to seal. Place roasting pan on a baking sheet, and braise ...

I prefer the “low and slow” method. Low temperature for a long time. It always yields a very tender brisket. Kosher beer, butter and onions makes for an easy yet complex sauce to serve with ...

This dish is typical of the chilli-hot cooking found throughout the Padang area, a style that is popular all over Indonesia.