Traditionally cooked for Jewish holidays, brisket has become a favorite of everyone, regardless of religious tradition. It’s an economical cut of beef that, when cooked correctly, delights and ...

Chef Marc Meyer opts for fat-capped brisket rather than chuck or rump roast to make his succulent pot roast, adding dried chiles to the braising liquid for a little extra interest. Serve it over ...

Add Yahoo as a preferred source to see more of our stories on Google. Thin-sliced brisket will make a killer substitute come Taco Tuesday. And don't even get us started on the uber-refreshing salsa.

View post: One in Four Americans Have an Iron Deficiency. Registered Dietitian Shares 5 of the Best Iron-Rich Foods for Your Diet Brisket is generally always delicious, but we picture it as a winter ...

If you're an avid meat-eater, you're probably a huge fan of brisket. Cut from the lower part of the chest of beef or veal, brisket is a fatty, rich meat; it's traditionally been associated with BBQ or ...

Cookbook author Jamie Geller shared her brisket recipe with Fox News Digital ahead of Rosh Hashanah this October, the celebration of the Jewish new year. "I love the symbolic foods of Rosh Hashanah," ...

Brisket is probably the most popular barbecue beef option here in the US. It’s the perfect cut for beginners and seasoned smokers alike. But what about what goes with it? Man cannot live on brisket ...

Are you a fan of football and brisket? If so, you’ll want to take a look at this beloved recipe from retired Dallas Cowboys quarterback Tony Romo. The 42-year-old has shifted his focus to grilling as ...

Brisket meets potatoes in this epic stuffed spud recipe. Trust me, you’ll never go back to regular baked taters after one bite of these. Fifteen years ago, I had my first stuffed hot spud. It was ...

Brisket in and of itself is a hearty cut of meat. While it is often associated with barbecue recipes, there are tons of unique ways to prepare it, making use of a variety of flavors, sauces, and ...

When she set out to write "The Brisket Book," Stevie Pierson found that just about everyone -- chefs and non-chefs alike -- has his or her own recipe. And they all think theirs is the best. "I have ...