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VIDEO: Brisket Cooked Two Ways

VIDEO: Brisket Cooked Two Ways
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by in Mar 2009

There’s more than one way to cook a beef brisket, so Yankee food editor Annie B. Copps showed us two on the Today show.

First is the Classic Beef Brisket, with pearl onions and carrots, that’s cooked in the oven, and second is Asian Spiced Stovetop Brisket. Both, she said, are delicious.

Serve brisket for Passover, holidays, and any time you want a tender beef dinner. It’s the perfect comfort food. Recipes below.

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RECIPES

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7 Responses to VIDEO: Brisket Cooked Two Ways

  1. Heather Atwell April 8, 2009 at 12:46 pm #

    I cannot wait to try the Asian spiced stovetop brisket. It looks so delicious.

  2. Ulysses Agpaoa April 9, 2009 at 8:56 pm #

    Two great recipes that will be part of family meal. Thank you.

  3. Dick Tyler April 14, 2009 at 1:37 pm #

    I cant wait to try these two. Thank you

    dick tyler

  4. Linda Chudej March 20, 2010 at 11:26 pm #

    I make brisket about once a month and will definitely try the Asian Spiced Stovetop Beef Brisket. I do my brisket like Marlene Joslin and also do a stovetop brisket seasoned and simmered in beef broth, tomato paste and Worcestershire sauce.

  5. Lorne Shelso March 29, 2010 at 12:21 pm #

    Neither of these recipes is kosher for Passover. The classic brisket recipe calls for Worcestershire sauce which is not kosher for Passover. Likewise, the Asian Spiced recipe contains soy sauce although Haddar manufactures an imitation soy sauce that might be substituted.

  6. Audrey Lewandoski June 11, 2011 at 12:59 pm #

    I made brisket for the first time ever, for Christmas dinner. I made it just like your recipe for Classic Beef Brisket. I have to admit, being the first time ever, I was nervous putting out a new recipe….BUT! It was absolutely fabulous! Everyone raved about it and I will be making this over and over again!

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