Mister Brisket specializes in the most coveted beef, grades not available at most grocery retailers. That’s because supply and demand mean higher prices; perhaps chuck roasts for $10 per pound ...

Located at the corner of Dunbar and Greenwood Drive on the city's Westside, the owner Albert Padron ... carnitas, fajitas, beef ribs, and more. Padron said the Saturday before Easter, his team ...

Cover corned beef brisket with water in a large pot. Add the bay leaves and onion. Cook over medium heat about 3 hours, until the meat is very tender. While the meat is cooking, mix the brown ...

Season brisket with salt and pepper ... Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups).

The next day, keep the beef on your sheet tray and open the package. (We call this the poor man’s sous-vide at Mission Chinese Food.) You’ve successfully slow-cooked brisket in its own juices.

Beef and pork are two very different meats. And when it comes to smoking them, factors like rubs and wood chips matter.

Season the brisket with salt. Heat a tablespoon of the ... Add the passata and stock and bring to a simmer. Pour over the beef, stir in the garlic and place a lid on top. Cook until fork tender ...

Put the brisket in the pot, fat side up, and rub the garlic-oregano mixture all over it. Cover and refrigerate overnight. Add the broth and water to the casserole; the brisket should be submerged.