Marinate in the refrigerator for at least 8 hours. Preheat the oven to 350 degrees. Remove the brisket from the marinade and pat dry with a paper towel. Reserve about half of the marinade. Pat ...

Adam Richman makes a soul-satisfying brisket marinated in some guilty pleasures and then turns the leftovers into an easy weeknight meal.

This Pioneer Woman brisket recipe is no exception. Ultra-tender, loaded with flavor and slowly braised for hours in a simple overnight marinade, Ree Drummond’s brisket recipe is a streamlined ...

Brisket is my favorite part of the Passover meal, and yet, until very recently, I had never made one.

Stuffed Brisket Makes 12 to 14 servings MARINADE: 2 cups liquid margarine 1 cup soy sauce 1 cup fresh lemon juice 1 tablespoon garlic powder 2 tablespoons freshly ground black pepper 1 tablespoon ...

Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.

Marinate in the refrigerator for at least 8 hours. Preheat the oven to 350 degrees F. Remove the brisket from the marinade and pat dry with a paper towel. Reserve about half of the marinade.

The red wine in our marinade, which eventually becomes your braising liquid, works not just to flavor the brisket and sauce, but also to tenderize.