In this flavor experiment gone extreme, I marinated a whole brisket for 15 DAYS—yes, fifteen—and then cooked it low and slow to see if all that time really makes a difference.

Brisket is my favorite part of the Passover meal, and yet, ... It’s a brisket showdown: A chef’s wine-marinated version is pitted against a beloved vintage recipe. By Lucy Stille .

Leave in the fridge to marinate for several hours, or overnight. An hour before you want to start cooking, remove the beef from the fridge so it can come up to room temperature. To make the beef ...

3) Place your seasoned brisket into a roaster pan, and then pour the 16 oz. bottle of brisket marinade over the meat. Sprinkle the dehydrated salsa over the meat and loosely cover with foil. 4 ...

Add the brisket and coat in the marinade, cover and leave for at least 2 hours, or overnight in the fridge. Place the meat in the pressure cooker. Add 500ml/18fl oz water to the marinade in the ...

Before firing up the grill this July 4th, West Texans should remember key food safety tips to ensure their barbecues are both ...