I use an electric meat slicer to get consistent slices of corner beef. Use a very sharp chef knife in place of the meat slicer. The form can be filled in the actual website url. The slow-smoked ...

Made from the brisket flat, corned beef is leaner than pastrami. So I like to wrap it in foil two-thirds of the way through smoking; the built-up steam breaks down tough muscle fibers, tenderizing ...

We smoked 200 chicken wings, 14 salmon fillets, and seven spare rib racks. Greg Baker is a chef, restaurant consultant, and writer with almost 40 years of experience in the industry. As an expert ...

Add the brisket and coat in the marinade ... Reduce the heat to low and cook for 90 minutes. (If using an electric pressure cooker, use the high pressure setting for 90 minutes.) ...

Patrick's Day all year long. Zingerman’s Raw Corned Beef Brisket is perfectly salty, easy to shred, and succulent but not too fatty. Everyone loves corned beef on St. Paddy's Day—but what most ...

The Smoked Brisket is made with Responsibly Raised beef and “seared on the plancha and seasoned with spices, including smoked serrano chili pepper and chipotle chili pepper.” The protein ...

Set aside. For the stew, place the beef brisket into a large saucepan and scatter around the onions, carrots, celery, potatoes, bay leaf and parsley. Add enough water or beef stock to cover ...