She recommends reheating big pieces of brisket in the oven on a rack set over a pan of beef broth and wrapped in foil. While the USDA recommends reheating leftovers to 165°F, Mary opts for a ...

Medically reviewed by Jerlyn Jones, MS, MPA, RDN, LD, CLT Brisket is a tough piece of beef, which is one reason some cooks shy away from it. But those of us who love it know that when cooked for a ...

Cooking up briskets of corned beef is must as metro Detroiters prepare to celebrate Monday's St. Patrick's Day. Try these tried-and-true ways cook it.

The next day, preheat the oven to 160C/325F/Gas 3 ... Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then ...

Overnight or 14 hours before serving, preheat oven to 210 degrees. Season the brisket with plenty of salt and pepper. In a hot sauté pan, add oil and sear the brisket on every side until very ...

To make the brisket, season the beef all over ... Add an extra 2 tablespoons of sunflower oil to the pan between batches. Turn the oven up to 200C/180C Fan/Gas 6. When you are almost ready to ...

Heat oven to 350 degrees ... Brush top of brisket with half of glaze. Place brisket on rack in broiler pan so surface of beef is 3-4 inches from heat; broil 3 minutes. Brush with remaining ...

Basic braise/oven method: A corned beef braise is best. Remove the brisket from the package, rinse if you like, and pat dry. Place the brisket in a baking dish with a small amount of water or beer.