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

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, ...

Cover with cling film and place in the fridge overnight. The next day, preheat the oven to 160C/325F/Gas 3. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around ...

Korean food enchants the palate with its intense taste and various textures. Their Korean brisket is incredibly tender and juicy. With the right techniques, anyone can make a restaurant-grade version ...

Basic braise/oven method: A corned beef braise is best. Remove the brisket from the package, rinse if you like, and pat dry. Place the brisket in a baking dish with a small amount of water or beer.

Preheat the oven to 160C/140C Fan/Gas 3. To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole and brown the beef over a ...

To Cook in a Sous-Vide Cooker: The day before serving, remove beef from the bag and rinse off all spices under cold, running ...

Overnight or 14 hours before serving, preheat oven to 210 degrees. Season the brisket with plenty of salt and pepper. In a hot sauté pan, add oil and sear the brisket on every side until very ...