A great cook can be ruined by an unsteady hand with the knife. Here are tips from a Dallas native who has gone on to barbecue ...

Once it's braised and perfectly tender, I take it one step further with a glaze. Set the brisket on a baking sheet and brush ...

For connoisseurs, the mighty beef rib is arguably the pinnacle of Texas barbecue. But for a typical restaurant diner, the barbecue go-to is almost always the humble chopped brisket sandwich.

Once the brisket is seared, add the onions, garlic and ginger (if using), red wine and pomegranate molasses. Add enough beef stock to come up about ¾ of the way up the sides of the brisket.

SHOPPING LIST: corned beef brisket, honey, Dijon mustard ... canned no-salt-added diced tomatoes, canned chopped green chiles, red wine vinegar or dry red wine, canned black-eyed peas, reduced ...

Put the brisket in the pot, fat side up, and rub the garlic-oregano mixture all over it. Cover and refrigerate overnight. Add the broth and water to the casserole; the brisket should be submerged.

Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured ...