Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing ...

Welcome to the world ... a whole brisket, brisket flat, or beef brisket burnt ends. It’s what gives the brisket its delicious flavor. Our focus today is on a homemade dry rub recipe that ...

Shred the cooked brisket with two forks. Serve with steamed rice, or stuffed in bao buns (see Recipe Tips). Garnish with finely sliced red chilli. Serve this pulled brisket inside steamed bao buns ...

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.

Rub this all over the brisket. Leave in the fridge to marinate for several hours, or overnight. An hour before you want to start cooking, remove the beef from the fridge so it can come up to room ...

A good piece of smoked brisket should make you forget that it was once a tough cut of beef. It comes from the breast of the cow, giving it a hard texture. With plenty of elbow grease, though, you ...