Though ground beef is usually the star of this dish, brisket is the surprising protein swap that may change the way you make chili forever. Brisket is a longstanding favorite of barbecue lovers ...

As the brisket cooks, the onions will soak up the beef, tomato, and mushroom flavors from brisket cooking liquid. They become soft, jammy, and delicious with flavor from the braising liquid.

top it with the brisket. Be sure to shred or slice it into small cubes beforehand so it’s easy to pick up with a fork. This meat adds a rich beefiness to any chili base. Use your go-to chili ...

Reduce the oven temperature to 180C/160C Fan/Gas 4. For the beef brisket, mix together honey and mustard in a small bowl. Rub the brisket all over with the all-purpose seasoning. Melt the beef fat ...

With a culinary degree, a master's in journalism, and nearly 20 years of experience, Jason Horn has spent his entire career writing about food and drinks. He lives in Los Angeles, where he grills ...

Set aside. For the stew, place the beef brisket into a large saucepan and scatter around the onions, carrots, celery, potatoes, bay leaf and parsley. Add enough water or beef stock to cover ...

To get a better sense of how these different meat (and ... and earthy chili notes and a nice charred texture that gives it some crunch. Unlike with the steak, when the smoked brisket sits around ...

In a hot sauté pan, add oil and sear the brisket on every side until very brown (about 5 minutes). While hot, tightly wrap the meat in 3 layers of plastic wrap and finish off with a layer of ...