With their culinary skills, they cured it in salt and braised it to perfection, transforming the tough cut into ...

Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.

Commercially available corned beef is almost always brisket, a cut that contains a lot of connective tissue and must be cooked low and slow for the gristle to break down and the meat to become tender.

Corned beef — the pinkish red, salt meat — make its annual return to tables this March for St. Patrick's Day. But what is it ...

(3- to 4-lb.) package corned beef brisket, with seasoning packet lager-style beer kosher salt, plus more to taste Combine the ...

Cooking it so it’s fork-tender but not fall-apart is ideal if you want maximum pliability when it comes to cutting. Eppes Essen rewarms their corned beef in a steamer and then slices it thin for ...