With a culinary degree, a master's in journalism, and nearly 20 years of experience, Jason Horn has spent his entire career writing about food and drinks. He lives in Los Angeles, where he grills ...

This Smoked Brisket recipe is a restaurant-worthy dish that will have your friends and family raving. Just fire ... beef to ...

Brisket is among the most beloved cuts of meat for good reason -- whether served as a hearty Passover braise or long-smoked ...

In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree ...

For the beef brisket, mix together honey and mustard in ... Drain well and spread out on a tray to cool. Heat the oil in a wok or a deep saucepan ready to deep fry the cooled barley.

Add the brisket ... until beef is fork tender (about 2 hours). Season with salt and pepper. Remove the beef with a slotted spoon, then, when cool enough to handle, slice it and divide it among ...

In a hot pan, lightly toast cumin and coriander seeds with cardamom pods and star anise. Cool, add peppercorns and blitz in a spice grinder (or crush in a mortar and pestle) until finely ground.

You’ve successfully slow-cooked brisket in its own juices. Save the juices for the next step; they are very precious. Slice the meat against the grain into ½-inch slices. Arrange on a plate.