While brisket recipes smoked on a wood pellet grill or traditional smoker may be getting a lot of fanfare these days, ...

If you do not have a smoker, cooking brisket in the oven is the way to go! It’s a simple way to take this delicious slow ...

Recipes published by Food & Wine are rigorously ... to become a classic dish to roll out during the holiday season. The brisket, which is seasoned with oregano, thyme, paprika, and black pepper ...

Click below to watch the full episode, and click here for a printer-friendly version of his recipe. Pitmaster Danny Hernandez ...

I love this recipe because the assembly is very quick and easy, and it pays off hugely in terms of enjoyment. These turnovers are also relatively shelf-stable and can be enjoyed hours after baking.

Alternatively, if you’d like a sticky glaze, preheat the oven ... bake for 20 minutes, basting with marinade every 5–6 minutes, until the marinade begins to caramelise. Shred the cooked ...

Rub this all over the brisket. Leave in the fridge to marinate ... To make the beef, preheat the oven to 160C/150C Fan/Gas 3. Put the onions in a roasting tin or casserole. Sprinkle over the ...

Brisket is a flavourful cut of meat from the ... Cover with the lid (or foil) and cook in a low oven (150C or less) for 5-6 hours, basting frequently, until the meat is unctuous and giving.

Chop the brisket into large chunks and fry in small ... Brush the pasty with the remainder of beaten egg and bake for 30 mins until golden brown. Serve with creamy mash potato and seasonal veg ...

Overnight or 14 hours before serving, preheat oven to 210 degrees. Season the brisket with plenty of salt and pepper. In a hot sauté pan, add oil and sear the brisket on every side until very ...