Brisket Recipes

Cozy up to homemade brisket in no time with this recipe that uses the pressure cooking function on your multicooker. With tender slices of brisket, sweet sautéed onions, and perfectly cooked carrots and potatoes, this delivers all of the favorite flavors of a traditional braise in half the time. 

When brisket is braised, it becomes extraordinarily juicy and tender. For a springtime spin on the classic recipe, we used a dry white wine instead of the usual heavier red.

Learn how to prepare Jewish-style brisket that's moist, tender, and just right for the seder table.

When Sarah Carey, our editorial director of food and entertaining, was a kid, holiday visits to her grandparents' house often included her grandma's sweet-and-sour version of classic beef brisket. She recreated it from memory, one bite at a time, using three key ingredients: Chili sauce, brown sugar, and vinegar.

Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root vegetables like carrots and parsnips cook in the same roasting pan, making this a one-pot meal. For step-by-step photos, see our Brisket 101 How-To.

Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Passover and sure to become a family favorite.

Making corned beef and cabbage in the slow cooker is the easiest way to enjoy this St. Patrick's Day favorite without having to watch over a simmering pot on the stove. There's just 15 minutes of prep, and then the slow cooker takes over, cooking the meat and vegetables for up to eight hours. Adding the cabbage wedges toward the end of the cooking time ensures they'll be green and tender.

Our slow-cooker beef brisket is the star of this warming one-pot stew. The braised meat lends this soup long-simmered flavor in a fraction of the time.

Meltingly tender brisket is the centerpiece of a family-friendly meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions, reserve eight ounces of sliced cooked brisket; refrigerate in a covered container until ready to use.

Orange wedges and triple sec brighten up the braising liquid for this rich beef dish. Serve over Creamy Stone-Ground Grits with Slow Scrambled Eggs and Roasted Tomatoes and Mushrooms for the perfect Make-Ahead Southern Brunch.

TV chef Thomas Joseph traveled to Vietnam to study pho, the country's traditional noodle soup; he came back with this authentic recipe. Martha made this recipe on Cooking School episode 304.

Corned beef—a St. Patrick's Day standby—is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt and a little time are all you need to transform a tough, lean brisket into a tender braise that is right at home alongside cabbage and in-season root vegetables like potatoes, carrots, and parsnips. Made with efficiency in mind, the beauty of this corned beef is that it  cures in just five days—about a third of the time that most other recipes take.