The best rule of thumb is to factor about 1/2 lb. raw brisket per person, which will yield a rough average of about 1/4 lb. of cooked brisket per person. If brisket is the star of the show and few ...
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The absolute best way to make tender, juicy brisket, according to chef Andrew Zimmern (and his grandmother)
Andrew Zimmern’s original go-to brisket recipe dates back to his grandmother. The classic braised brisket with fennel and onions recipe has been a staple in the celeb chef’s holiday celebrations for ...
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