This Make-ahead Monday, food expert Jamie Geller whips up braised brisket, a classic Hanukkah dish, and uses leftovers for latke sliders. Plus, “Grandbaby Cakes” author Jocelyn Delk Adams ...

Add the brisket fat-side down and cook undisturbed until some of the fat renders and the bottom is deep golden-brown, about 7 minutes. (It's OK if the brisket is too big to lay flat in the Dutch oven.

The Grill Dads Ryan Fey and Mark Anderson make Kansas City-style burnt-end sliders and Wisconsin beer-braised bratwursts for a tasty tailgate. Bliss is brisket, brats and beer. IE 11 is not supported.

Laidlaw's recipe for slow-cooked braised brisket includes garlic ... Laidlaw explained that using a pork shoulder, you can ...

The brisket needs to marinate at least overnight and up to 24 hours in the refrigerator. Bulgogi is best the day it is made, but leftovers can be refrigerated for up to 3 days. Get the recipe ...

Place brisket, fatty side up, along with juices on top of onions. Smear tomato paste over brisket, scatter garlic and carrots around meat. Roast, tightly covered, for 1-1/2 hours.

Add the red wine. Dump in the entire bottle of red wine. An inexpensive Cabernet is the right choice here; I went with an old steady, Clos de Bois.

1/2 cup dry red wine. Combine rub ingredients in small bowl; press evenly onto brisket.Place brisket fat side up in stock pot. Combine barbecue sauce and wine. Pour around brisket; bring to a boil.

While recipes offer a range of moderate cooking temperatures for oven-braised brisket, you have the best chance at tender meat if you go with 300 degrees, ...