One Test Kitchen pro said this onion-braised brisket was better than her mama's. We know no better compliment.

Wilson said, “I like to use the oven, pot-roasting a stew between 284° and 320°F for four to six hours. I place a cartouche ...

Cooking a meltingly tender pot roast? These are the best cuts of meat for making perfect pot roast every time, including Ree ...

For the stew, place the beef brisket into a large saucepan and scatter ... or until the meat is tender. Add the dumplings to the stew 20 minutes before the stew is finished cooking.

But this Dutch oven corned beef and cabbage recipe is the best ... Place cabbage wedges on top and cook for the last 15 minutes of the cooking process. When done, the brisket should be tender and easy ...

Remove the onions from the pan and add them to the brisket, also adding 4 tablespoons of apple cider vinegar to deglaze the ...

This big cut of beef brisket is cooked with ... After a long haul in a low oven (allow 4 1/2 to 5 hours), the slow-braised meat is spoon tender in its cooking juices and the sauce.

Cover the tin tightly with foil and cook, basting the meat occasionally and re-covering with foil, for 6-7hr or until the beef is tender. Remove the beef and vegetables to a warm serving dish and ...

From bagels in New York to Rocky Mountain oysters in Colorado, discover the iconic dishes that define each state—and fuel ...