Add the brisket fat-side down and cook undisturbed until some of the fat renders and the bottom is deep golden-brown, about 7 minutes. (It's OK if the brisket is too big to lay flat in the Dutch oven.

To end up with a brisket that's so tender it practically melts in your mouth, you really have to pay close attention to all ...

Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours. Transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl.

Red Wine, Cherry and Pomegranate Glazed Brisket Recipe. Ingredients: 5 pound cross cut of brisket, trimmed to ¼ of fat all around (should be 4 lbs. once trimmed) Salt and pepper.

This is enough glaze for a 5-pound brisket, you will not use it all for a 3-pound brisket. Preheat the broiler on low. Leaving the liquids in the Instant Pot, remove corned beef to a baking sheet.

This is enough glaze for a 5-pound brisket, you will not use it all for a 3-pound brisket. Preheat the broiler on low. Leaving the liquids in the Instant Pot, remove corned beef to a baking sheet.

1. Put brisket, quartered onion, celery, garlic, peppercorns, cloves and bay leaves in large dutch oven. Add water to cover, about 4 cups or as needed. Heat to boil; reduce heat; simmer, covered ...

Preheat oven to 325°F. Uncover brisket, and discard any fat that has solidified on surface of brisket and pan drippings. Scrape off cranberry sauce, place in a bowl, and set aside.

I grew up Jewish in Texas, so I was well-acquainted with two distinct types of brisket: oven-braised Jewish brisket in a tangy sauce, and smoky barbecue brisket with a crispy outer bark. They always ...

I grew up Jewish in Texas, so I was well-acquainted with two distinct types of brisket: oven-braised Jewish brisket in a tangy sauce, and smoky barbecue brisket with a crispy outer bark. They always ...