Brisket

Chill out with this spicy beef noodle soup recipe that boasts both chile heat and a steaming broth. The two kinds of heat work in tandem to cool you down.

This luscious, impossibly tender brisket is the dinner party main you’ve been searching for—and you can make the whole thing in advance.

This streamlined recipe produces fork-tender brisket and a rich red wine jus with glossy crisp-tender veg on the side.

This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.

This corned beef recipe is simple to make, but you’ll need to plan at least a week before St. Patrick’s Day to get it on the table.

Cozy carbs are our readers' flavor of the month.

This one-pot recipe, which makes a holiday table centerpiece with leftovers you’ll be thankful for, is adapted from Sabrina Ghayour’s book Simply. Cooking a lean cut of meat like brisket for an extended period of time in a moist environment yields meat that is, in Sabrina’s words, “ridiculously juicy [and] tender, [with] plenty of flavor.”

The best-selling cookbook author shares her recipe for a tangy, herby brisket—no ketchup required.

Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.

Brisket, bacon, and beans are the culinary trifecta you’ve been waiting for.

Editor in chief Adam Rapoport says brisket should be kind of sweet, a little bit spicy, and really meaty. Here are his tricks for mastering it.

These recipes will throw all your notions about tough cuts out the window.

Brisket’s not just for braising! You have to try it on the grill with this incredible peanut topping.

Five tips that will get you started.

Ask for the point cut, which is the fattier end of the brisket. It’s more tender and especially delicious.

Spicy, falling-apart beef sandwiches are a game day no-brainer.

The classic Cuban braise that definitely requires a side of maduros and beans.

Yeah, it matters how you slice your meat. Don't worry though, figuring it out is easy.

In this week's Bon Appétit Foodcast, Aaron Franklin shares his brisket secrets.

How can you look at this and not crave brisket tacos?

America’s fourth-largest metropolis is basically the United Nations of nosh. Tour Houston’s international food scene in eight brisket dishes.

Red wine-braised brisket has all the makings of a family classic.

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.

Broiling the brisket gives it a nice crisp top layer, but you can skip this step and it will still be delicious. Braising the meat with beer in the slow cooker, however? Absolutely necessary.