Briskets can be quite large, making it tempting to cut them before cooking, but whether or not you should depends on a few ...

With so many cuts of meat to choose between, it can be difficult to keep all of the different types straight. Here's how ...

After setting the meat-and-brine bag in the fridge, the hard part is over. “Corned beef is really a set-it-and-forget-it ...

Cooking up briskets of corned beef is must as metro Detroiters prepare to celebrate Monday's St. Patrick's Day. Try these ...

Brisket has evolved over the decades, and now it’s a Texas barbecue staple. But it doesn’t have to be made with beef. Here, ...

Irish ate more pork than beef, but English demands and low prices in the U.S. played a role in creating the annual holiday ...

Korean food enchants the palate with its intense taste and various textures. Their Korean brisket is incredibly tender and juicy. With the right techniques, anyone can make a restaurant-grade version ...

To Cook in a Sous-Vide Cooker: The day before serving, remove beef from the bag and rinse off all spices under cold, running ...

Though the spice mixes used for either may vary, the main difference is corned beef is, typically, made from the leaner, or first, cut of the brisket, while pastrami is made from the fattier end ...

Wondering how long to cook corned beef for the perfect St. Patrick's Day meal? Here's a handy time and temperature guide.

Beef brisket is the cut used to make corned beef. A primal cut, it's a large piece from the breast or lower chest of beef cattle. A brisket is a tough cut with connective tissue throughout ...