Beef Brisket 7 Ways
Brisket is a tough cut of meat that, when cooked low and slow (and with relatively little effort), comes out tender and juicy. It’s a favorite cut for St. Paddy’s Day staple corned beef and cabbage, and is equally tasty braised in beef broth with vegetables for Passover.
Spring holidays are the perfect time to make a big brisket, which makes it the perfect choice for this week’s SWAT (Sharing With A Theme).
We put the Culinary Content Network to the test to come up with wonderful brisket dishes, and here are some of the highlights:
- Nettie Moore of Moore or Less Cooking brings us classic pot roast that requires just a little prep time and a few hours in the slow cooker.
- Michelle De La Cerda of The Complete Savorist brings us a classic deli sandwich; rye bread and lots of melted cheese are a must.
- This week’s winner comes from Mary Cressler of Vindulge, who takes nachos to the next level with leftovers-turned-smoked beef brisket chili.
All of the recipes featured can be made at home for about $20 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.
Stuff leftover brisket into easy homemade empanada dough for festive appetizers or tapas.
Grandma Ethel’s Brisket with Tzimmes
A crowd pleaser for your Passover table, braise brisket in a mixture of chicken stock and red wine with tzimmes, a traditional Jewish stew of carrots and dried fruit.
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