Brisket

This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.

Roasted or sautéed dark green leek tops are just as good and way more beautiful than their more popular white onion siblings: tender, totally flavorful—they're the hero of this hash.

It may seem like blasphemy to toss brisket onto a hot grill; but this method for thinly sliced, marinated meat results in flavorful, juicy steak strips for everyone.

The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.

Corned beef is timeless and deserves a spot at the table, not just on St. Paddy’s Day. It is a crowd-pleaser that loves the low-and-slow ethos of the slow cooker, turning it tender without fail.

Don't have eight hours to wait on a brisket to cook? Neither do we. This recipe gets it done in less than half the time and is packed with spicy, Korean flavors to boot.

Korean rice cakes can be found frozen or vacuum-packed. They’re delicious in soups (of course) but also seared or lightly grilled.

The point cut is the fattier end of the brisket. It’s more tender and especially delicious because of the marbling. Ask for it first.

Toss meltingly tender leftover brisket with wide pappardelle noodles and pecorino cheese for a totally transformed, easy dinner.

Use this basic recipe to make Pappardelle with Slow-Cooked Brisket.

This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it’s a better fit for holiday meals served during the warmer months.

How can you look at this and not crave brisket tacos?

You’ve probably never thought of throwing some brisket on the barbie, but this recipe will totally convert you. It’s all about giving this underrated cut the attention it deserves – let the dry marinade flavors penetrate and tenderize the brisket and I promise once it hits the barbecue, the aroma will blow your mind! And the pickled fennel? You won’t believe how good it tastes either.

Tart pomegranate, acting as both marinade and sauce, brings brightness and balance to this rich brisket. A pistachio-mint gremolata adds a touch of herbal freshness.