“I remember being really happy the day Melissa Hamilton (Saveur’s food editor), and Julia Lee (then test-kitchen director) were making my grandmother’s brisket in the test kitchen,” says former Saveur staffer Kelly Alexander. “The whole staff loved it and chowed down. I was hoping for leftovers, but there were none.” The resulting recipe, and Alexander’s feature about the iconic braise that helped define her identity as a Southern Jew, appeared in our April 2004 issue. And though her grandmother Lil Patcher passed away four years later, the brisket lives on. “Every year on Jewish holidays I still get emails from Saveur subscribers about how it’s become a family staple for them too,” says Alexander, now a food anthropologist at Duke University. “When people make this recipe, they pay my mema the best kind of respect.”

EASY OVEN BAKED BBQ BEEF RIBS THAT ARE WELL-SEASONED TO THE BONE, SLOW BAKED, TENDER, JUICY AND FALL OFF THE BONE PERFECTION!

All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast.

It wouldn't be complete without the "browned bits."

Channel the best Texas barbecue joint with this serious (and seriously delicious) brisket recipe.

An Irish Staple By Andrew Zimmern What's a St. Paddy's Day celebration without corned beef brisket? This recipe is one of my favorites, the sticky bourbon-molasses glaze gives the meat an irresistible touch of sweetness that balances out the brine. Once the beef is in the oven, bring remaining beef poaching liquid to boil, and

Our braised brisket is a one-pot recipe that’s perfect for Passover dinner and beyond. It cooks in the oven with red wine and root vegetables, like carrots and parsnips.

Australian Gourmet Traveller Thai recipe for stir-fried minced beef with chillies and holy basil (Neua pat bai grapao) by David Thompson.

Nach Waxman's Brisket of Beef Recipe

There is something about the tender viscosity and deep, rich flavour of slow-cooked oxtail that makes it, for me, the dream stew. I know its fattiness is not for everyone, but I love the way it feels as if I’ve put on beef lip gloss after eating a big bowl or two of it. And talking of fat, I favour beef dripping to cook it in, but if you need to use oil, nothing will go wrong. I should add that the cooking times below can be regarded as a minimum. Last time I made this, after I had reheated it, I had to (for a reason too boring to go into) leave it in the oven for a further four hours (turned down to 150°C/130°C fan/300°F) and it was wonderful. And you could happily extend the initial cooking time as well. Mashed potato is traditional with oxtail stew, and I wouldn’t offer a dissenting voice. But rice (I like basmati) works as well. And I know I’m not supposed to recommend a second reheat (see note), but if at the end I have a little oxtail and more juice left, I pull the meat off the bone, shred it, add orzo pasta and reheat until the pasta is soft, and most of the gleaming chestnut liquid is absorbed. Sprinkle with parsley, and eat with a spoon. But I don’t wish to taunt you, as this is so good, you may well have no leftovers to play with anyway. Make sure you do buy milk stout — not the more widely-known and more bitter regular stout. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

An authentic Italian porchetta recipe.

Brisket gets big Texas flavor from a BBQ sauce made with red wine, chili powder and lots of garlic.

There are few meals as impressive as a roasted bone-in leg of lamb. Studded with garlic, rosemary, lemon zest and anchovies, this simple and delicious roast makes a succulent centrepiece for any social occasion. Puréed into a coarse paste, the marinade is stuffed into small incisions around the boneless leg of lamb, then rubbed with olive oil and generously seasoned with salt and pepper. Roasted on high at 450°F for 15-20 minutes, then slow roasted at 325°F for about an hour, the results are pinky perfection. Lamb, like beef, doesn’t need to be cooked all the way, and is best at a rosy medium-rare — 135°F to 140°F when finished. Whether served as part of a traditional Easter dinner or quiet Sunday lunch with family, this recipe is easy to prepare, absolutely delicious, and goes especially well with my Mother-in-Law's special homemade mint sauce! Garlic, anchovies, rosemary and lemon zest are whizzed together in a food processor A little olive oil can be added to loosen the paste slightly Using a sharp knife to make small incisions in the thickest portions of the lamb and fill the pockets with the garlic-herb paste, pressing the mixture in deep with your fingers The lamb is roasted at 450°F for 20 minutes then reduced to 325°F for 1 1/2 hours for medium rare, or until a thermometer reads 135° Roast Lamb with Rosemary, Garlic, Lemon & Anchovy Marinade Serves 6-8 5 lb leg of lamb, bone-in 4 cloves garlic 6 anchovies 3 sprigs of rosemary, leaves only 1 lemon, zest only 3 tbsp olive oil, divided salt and pepper, to taste Using a small food processor, blend together the garlic, anchovies, rosemary leaves, lemon zest and 1 tablespoon of olive or anchovy oil until a coarse paste. Then using a sharp knife, make small incisions in the thickest portions of the lamb and fill the pockets with the garlic-herb paste, pressing the mixture in deep with your fingers. Rub any remaining paste over the top of the lamb and season with salt and pepper. Rub 1-2 tablespoons of olive oil over the whole leg, then arrange on a roasting pan and preheat the oven to 450°F. Roast the lamb at 450°F for 20 minutes, then reduce the heat to 325°F and continue cooking for 90 minutes, or until a thermometer inserted into the middle of lamb reads 135° for medium rare. Once the lamb is ready, remove from the oven and tent with foil for 15-20 minutes, allowing the juices to retract and make the roast lovely and moist. To serve, slice the leg of lamb onto a decorative platter and serve with Cannellini Beans with Rosemary and Sautéed Rapini with Garlic, for a truly Tuscan feast.

This is a Donna Hay recipe and like all of her recipes it's styled beautifully and is beautifully simple not requiring a wedding guest list sized amount of ingredients. In truth this could serve 4-6 people depending on how hungry they were but I would suggest making this for 2-3 people because of the delicious leftovers. In this case, the pork actually somehow becomes more tender the day after and when sliced paper thinly, it is absolutely mouth watering on buttered fresh bread with a generous dollop of the apple sauce. Or you can pop it on top of a bowl of ramen or noodle soup. Your tastebuds will indeed be thankful the next day for this foresight.

This Instant Pot Brisket is so easy to make and you don’t even need a grill or a smoker. Serve is as sandwich or on its own with your favorite sides.

This is my Midwest Jewish mashup for a low-maintenance crowd-pleasing Passover main dish. A hotdish is a meal in a dish with a protein (brisket, you have to have it on Passover!), vegetables (carrots, celery and peas), starch (potato smiles) and something to bind it together (the thick stewy braising liquid) …it’s rich and comforting but not overly heavy thanks to all of the veggies. Passover happens in Spring and it’s still really cold where I live, so this warm cozy dish just makes sense!

A creamy Peppercorn Sauce made with Jack Daniels, beef broth, cream and plenty of crushed peppercorns.

How To Smoke Texas Pitmaster Style Brisket , : Here are 3 things most people don’t know about smoking brisket: I’ve been barbecuing since I needed a step stool to reach the smoker. I’m a third-generation pitmaster with over 55 years of experience. I may not have many talents. I don’t understand this world, and […]

Only 15 minutes' prep goes into these slow cooker chicken drumsticks. The classic Diane sauce pairs perfectly with chicken and potatoes.

Rack of lamb is so elegant. Season rack of lamb with rosemary, thyme, and garlic, then slather with olive oil and roast in the oven. It’s the perfect recipe for entertaining and the holidays.

Beef tenderloin wrapped in prosciutto, duxelles and covered in puff pastry is a classic and elegant main course

Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR.

Braised Brisket with Fennel & Onions By Andrew Zimmern This classic braised brisket is a riff on my grandmother’s recipe. It was one of the first dishes I helped my grandmother make and a staple at my family’s holiday table for generations. Braised in the oven with fennel and onions, it’s perfectly melting and tender.

These passover recipes from Food Network make it easy to gather your family and friends around the table for a special meal.

The Italian version of hog roast, stuffed with garlic and herbs and generously salted, is utterly sublime. But lacking consensus on how to prepare it, I’ve had to spend a month testing slow-cooked pork and salty crackling

A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.

Hi there, this collection consists of 11 Butcher’s guides plus the Set of meat knives plus the Seamless pattern with knives – all made up in two styles: white on black background and dark on beige background. The set makes 26 vector files in total. If you don’t need the whole set which goes in fact with a discount you can find these and other guides separately here: https://creativemarket.com/FoxysGraphic/collections/610950/Butchers-Guide **What you get:** - 26 EPS, vector - 26 PNG, transparent background - 26 JPG, high quality - 26 JPG, preview for web You can easily edit, resize and recolor this product in Adobe Illustrator. All files will be inside of zip file archive. --- --- If you need any help please feel free to leave comments or send me a message.

Cuts of meat with funny names make me avoid them, simply because I assume that their fancy name means they need to be prepared a fancy way. And thus was such with brisket. I really only knew any reference to it from The Big Bang Theory, in which one of the characters is Jewish and often refers to briskets. Come to find out, they taste pretty good and with this recipe are simple to make. I try to keep my grocery bills as low as possible, which is hard to to on SCD. So I buy meats from the grocery store when they are on "Manager's Special" which basically means they are expiring the next day and it's a Hail Mary mark down to save the life of the meat. Which I do not mind at all, I can usually get really nice cuts for half price and I just stick them in my freezer until I figure out what to cook with them. This time I attempted to tackle this brisket. I looked all over the Internet, even giving some thought to making it into corned beef, but curing my own meat seemed like too big of a task. I really should be nicknamed the "lazy cook" because most of the time I don't even want to lift a knife. Too many other things to worry about. Anyways, so I found this recipe from Martha Stewart. Here is what I did: Take: 1 Brisket (frozen or fresh) Place in the slow cooker. 2 Cups chicken broth (or drippings from a baked chicken and 1 cup water) Pour over brisket. Cut 1/2 onion into chunks, or if you are feeling up to it, into slices Throw on top of brisket Peel 4 or 5 cloves of garlic Throw onto brisket. Sprinkle some black pepper over it all and put on low heat in the Crock-Pot for all day. Perfect meal for when you are in a hurry, when you have to work all day, when your husband likes to eat red meat, when brisket is on sale...and the list goes on. It turned out really tender and with some salt, tasted good. Yay, something easy and tasty on SCD, and I believe no matter what stage/phase you are in, you should be able to make this.

This pork shoulder is rubbed with a spicy mix of fennel, coriander, cumin and paprika before being slowly roasted to perfection.

This lamb shank recipe can be braised a day ahead; the flavor will deepen overnight in the fridge.