Beef Brisket 7 Ways

Brisket is a tough cut of meat that, when cooked low and slow (and with relatively little effort), comes out tender and juicy. It's a favorite cut for St. Paddy's Day staple corned beef and cabbage, and is equally tasty braised in beef broth with vegetables for Passover.

Stuff leftover brisket into easy homemade empanada dough for festive appetizers or tapas.

A crowd pleaser for your Passover table, braise brisket in a mixture of chicken stock and red wine with tzimmes, a traditional Jewish stew of carrots and dried fruit.

Take nachos to the next level with leftovers-turned-smoked beef brisket chili and all of the other good stuff, like jalapeños, onions, and as much shredded cheese as you please.

It's OK to crave the leftovers more than the main dish. Turn corned beef into a classic deli sandwich; rye bread and lots of melted cheese are a must.

Make a spread of Irish staples any time of year. Cook the corned beef in the slow cooker and come home to a complete dinner.

A timeless classic, pot roast requires very little prep time and cooks itself nice and tender in the slow cooker.

A simple dry rub adds tons of flavor as brisket cooks low and slow in the oven.