Trim silverskin and fat from top of brisket. Turn brisket over. Trim fat to 1/4-in.-thickness. Brush mustard over both sides of beef. Combine salt, pepper and, if desired, onion powder ...

Smoked Corned Beef Brisket is a fall apart tender, super flavorful meat that will take your corned beef and cabbage to a new ...

Cooking up briskets of corned beef is must as metro Detroiters prepare to celebrate Monday's St. Patrick's Day. Try these ...

After setting the meat-and-brine bag in the fridge, the hard part is over. “Corned beef is really a set-it-and-forget-it ...

Commercially available corned beef is almost always brisket, a cut that contains a ... Meanwhile, stir together sour cream, parsley, whole-grain mustard, Dijon mustard, Worcestershire sauce ...

The next day, keep the beef on your sheet tray and open the package. (We call this the poor man’s sous-vide at Mission Chinese Food.) You’ve successfully slow-cooked brisket in its own juices.

Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to ...

Brisket has evolved over the decades, and now it’s a Texas barbecue staple. But it doesn’t have to be made with beef. Here, ...

A primal cut, it's a large piece from the breast or lower chest of beef cattle. A brisket is a tough cut with connective tissue throughout, and a whole brisket typically weighs 10 pounds or more.