The Detroit Free Press asked readers for favorite Passover brisket recipes, the ones they rely on year after year. Ruthe Goldstein, 73, of West Bloomfield, Mich., adapted her recipe from a 1950s ...

7-10 pounds Lean Brisket 1 Cup of Barbecue Spice Rub (my choice was the delicious rub from B&W Meat Market - 4801 N. Shepherd) 2 1/2 oz Barbecue Sauce (preferably sweet, either store-bought or ...

For years I was on the fence about holiday brisket, because most of the time, the meat that emerged from my Dutch oven would be dry, tough and stringy. Once in a while, however, the brisket would b… ...

Braise this crowd-friendly cut of beef in the oven for an easy, make-ahead main course at your next big dinner. Stacey Ballis is a novelist, cookbook author, and food writer with 20 years of ...

1/2 cup ketchup. 1/2 to 1 cup brewed black coffee. 1 teaspoon orange marmalade. 1. Preheat oven to 450 degrees F. Place brisket in large, uncovered roasting pan.

Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 6 to 7 minutes per side. Transfer the brisket to a large baking sheet.

Cook, turning the ribs every 45 minutes or so, until the meat is tender but not yet falling off the bone, about 2 hours. Add the carrots and let cook until tender, about 30 minutes longer. 5.

Smith's Chef Jeff Jackson taught Fresh Living how to make a delicious oven-backed barbeque beef brisket. Ingredients5-8 lb. beef brisket flat1 tbsp. smoked paprika2 lg. onions, thick sliced1 tbsp ...

Preheat your oven to 300˚F. Slice the meat as thinly as desired and place back into the roasting pan in the juices and vegetables. Cover the brisket with foil and heat until warmed through, about ...