Brisket

Be sure to start the brisket at least a day before you plan on serving it - although it can be made up to three days ahead.

A vegetable and herb filling adds another element to an unusual and impressive version of a classic Passover main course.

This can be prepared one day ahead, making the seder day much easier. Serve steamed broccoli on the side.

Uncork a Cabernet Sauvignon or Burgundy to serve with dinner.

Cooking Time: 8 hours on LOW or 5 to 6 hours on HIGH
Slow Cooker Size: 5 1/2- to 6-quart oval I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself, melting in your mouth. It's very important to buy a "first-cut" or "flat-cut" brisket, which has far less fat than other cuts.

There are two brisket cuts available in most supermarkets, and the labeling can often be confusing. If you prefer a more marbled piece of beef, look for the thicker end, known as the point half, which may be labeled the front, thick, second, or nose cut. The thinner, leaner end of the brisket is the flat half, sometimes called the first or thin cut. Active time: 25 min Start to finish: 4 1/2 hr

Here's an easy dish to cook ahead for company. Serve it with buttered noodles or mashed potatoes, then add a vegetable to round out a comforting meal.

A hearty soup that tastes just as good when rewarmed the next day.

Texans like their barbecue spicy, in the tradition of the Southwest, which is chili pepper country. For this recipe, you'll need to order a U.S.D.A. "choice" grade, packer-trimmed brisket: That's a brisket with none of the fat cut off. Before being cooked, the meat is seasoned with a dry rub; during cooking, it is brushed regularly with a beer-based mop. You'll need to use a smoker for the brisket (a converted barbecue won’t maintain the very low heat required), and to get the most authentic Texas flavor, seek out the natural lump charcoal specified in the recipe; it's available at barbecue stores, some natural foods stores and some supermarkets.

This dish can be made ahead and reheated.

This one-pot South Asian dish is simple and celebratory.

Chill out with this spicy beef noodle soup recipe that boasts both chile heat and a steaming broth. The two kinds of heat work in tandem to cool you down.

This luscious, impossibly tender brisket is the dinner party main you’ve been searching for—and you can make the whole thing in advance.

This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.

This corned beef recipe is simple to make, but you’ll need to plan at least a week before St. Patrick’s Day to get it on the table.

Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.

Spicy, falling-apart beef sandwiches are a game day no-brainer.

The classic Cuban braise that definitely requires a side of maduros and beans.