brisket

5-time world barbecue champion Myron Mixon shares his tried-and-true smoked brisket + burnt ends (plus a tip on how to make them on a charcoal grill).

Rach shares her Irish take on a classic Swiss fondue, adding beer + whiskey to the cheese mixture.

This brisket recipe is a family-favorite of Rachael's and is even featured in her cookbook, "Everyone Is Italian on Sunday."

Rach brines her brisket for 1-2 days to pack in as much flavor as possible, then slow cooks the meat with sliced onions, thyme + garlic in a dutch oven.

Rach's deep dish stuffed potatoes loaded with brisket, sour cream and the works is the ultimate game day recipe.

The sweetness of caramelized onions gives Rach's easy beef brisket tons of flavor.

Rach's quick fix for taco night—she loves the hard shell!—is brisket, thick-cut from any deli counter or grocery store.

Chef Marc Murphy whips up these juicy brisket tacos in no time! The secret? Using leftover brisket meat!

Brisket braised in a cast iron pot of caramelized onions means big, meaty flavor with just a touch of sweetness.