A great cook can be ruined by an unsteady hand with the knife. Here are tips from a Dallas native who has gone on to barbecue ...

Once it's braised and perfectly tender, I take it one step further with a glaze. Set the brisket on a baking sheet and brush ...

Once the brisket is seared, add the onions, garlic and ginger (if using), red wine and pomegranate molasses. Add enough beef stock to come up about ¾ of the way up the sides of the brisket.

Corned beef is a key player in Irish eggs Benedict, and paired with chopped beets, it becomes another breakfast classic: red flannel hash (a favorite of Bette Davis). Brisket (not to be confused ...

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.

Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured ...

SHOPPING LIST: corned beef brisket, honey, Dijon mustard ... canned no-salt-added diced tomatoes, canned chopped green chiles, red wine vinegar or dry red wine, canned black-eyed peas, reduced ...