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 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 ...

Let's get this out of the way early: you don't need a Passover brisket recipe, because you will never make one that is better than your grandmother's, and you wouldn't even try.

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.

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.

Pour off all but about 1 tablespoon of fat remaining in the pan, and add the onions and leeks. Cook, stirring occasionally, over medium-high heat, until the vegetables are softened, 5 to 7 minutes.

Braised with tangy citrus and garlic, and topped with a mix of spring lettuces and herbs, this is no stodgy Passover main. ... Braised brisket is warming, cozy, rich and hearty, ...

Preheat oven to 325°F. Sprinkle brisket all over with pepper and 1 tablespoon of the salt. Heat a large Dutch oven over high. Add brisket, fat cap down, and cook, undisturbed, until browned ...