Braising is the key to making perfectly tender barbecue brisket without a smoker. The meat is delicious on a sandwich with ...

Seal the brisket super-tight with foil. Bake the brisket until the meat is tender, which takes about 3 1/2 hours. Set the ...

Brisket is a staple main dish for many Jewish holidays, including Passover. While this cut of beef is fatty, cooking it properly ensures juicy and flavorful meat. Chef and TV personality Andrew ...

3. Heat olive oil over medium-high heat in heavy-bottomed roasting pan or flameproof casserole large enough to accommodate ...

"Adding an acid such as cream of tartar (a dry acid) or vinegar will help give the meringue structure. You can use either. If you are using cream of tartar, mix it in with the egg whites from the ...

I grew up Jewish in Texas ... a bit more connective tissue. Point cut brisket has a shreddy texture once braised, making it an ideal choice for sandwiches and tacos. Either will work deliciously for ...

There are food memoirs written by people in their 30s and 40s. Then there is My Life in Recipes by Joan Nathan. Starting in ...

and American cooks (especially Jewish ones like my grandmother) immediately began using it for pretty much everything but soup—kugel, chicken, stuffed cabbage, and of course, brisket. Many Bubbe-style ...