157 beef brisket recipes

Use microwave to make this delicious boiled dinner that contains lots of flavor!

Wok-steamed corned beef and cabbage uses beer, allspice, mustard seed, and bay leaf to steam a brisket fork-tender, finishing with cabbage wedges and a mustard-mayo dressing. Irish St. Patrick's Day classic.

Filipino pork sinigang with tender ribs simmered in a tangy tamarind broth loaded with tomatoes, green beans, and spinach. A comforting sour soup that warms you from the inside out.

Classic Filipino sinigang with pork ribs braised in a tart tamarind broth alongside tomatoes, daikon, green beans, and wilted spinach. The ultimate sour soup for rice lovers.

El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.

Slow-simmered beef brisket with green chiles and garlic shreds into tender burrito filling perfect for meal prep, taco nights, or feeding a crowd on a budget.

Uses leftover slow cooked brisket to make the sloppy joes.

Traditional Irish boiled dinner: fresh beef brisket simmered in lager with leeks, onion, carrots, red potatoes, turnips, and cabbage. A St. Patrick's Day-ready one-pot feast that feeds six from one Dutch oven.

Competition-style Texas chili with brisket and pork shoulder simmered in beer, tequila, and six jalapenos. No beans, massive flavor, thickened with masa harina.

Saddlebag chili with ground brisket, bacon fat, beer, sour mash whiskey, and eight whole jalapeños. A boozy, smoky cowboy-style chili built for the long simmer.

Texas-style beanless chili with cubed pork loin and beef brisket braised in beer, tequila, and triple cumin, thickened with masa harina. Six pounds of meat, no beans, all heat.

Traditional Irish Corned Beef and Cabbage recipe with tender brisket, carrots, parsnips, and potatoes. The authentic stovetop method for St. Patrick's Day perfection.

Sweet and hot corned beef brisket simmered with cloves, garlic, and chilies, then glazed with bitter orange marmalade and baked until burnished. The piquant cousin to the classic St. Patrick's Day boil.