Our best brisket recipes

A long, lingering cook is in order.

O Tama Carey's black braised brisket
Brisket is taken from the lower chest of a cow – it's a tough cut of meat that, with a long and lingering cook, yields fall-apart results. The Texan barbecue playbook favours brisket cooked low and slow over wood and coals – see our 12-hour barbecue beef brisket recipe if that's what on your mind. Braised brisket, à la O Tama Carey's black braised brisket or Tony Tan's recipe with chilli-oil sauce, produces spiced, aromatic results; and for brisket to feed a crowd, it's got to be the beef brisket nachos.