Corned beef is brisket, but not all brisket is corned beef ... and it can be boiled, braised, or roasted. You can make it in a slow cooker, as we do in this Crockpot corned beef recipe, for ...

I’ve given the humble cut of corned beef a makeover to inspire any foodie. First, stew gently with bay, oranges and pepper before braising slowly in a bloody mary-inspired sauce until the meat ...

Brisket became a standard at Shabbat and other holiday meals, particularly for Jews of Ashkenazi descent, in part because it was seen as a lesser — and therefore more affordable — cut of beef ...

To that end, cooking corned beef could be considered stewing — for it should certainly never, ever, be boiled or it will be tough. This wonderfully economic and tasty cut of meat was ...

Patrick's Day all year long. Zingerman’s Raw Corned Beef Brisket is perfectly salty, easy to shred, and succulent but not too fatty. Everyone loves corned beef on St. Paddy's Day—but what most ...

Look for beef that's firm to the touch ... the delicious juices that have bubbled up and makes it easier to carve. Brisket, thick flank, topside and silverside are all good cuts for braising ...

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.