Get the latest Brisket flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/brisket Old recipe from Texas been passed down through 3 generations. http://www.grouprecipes.com/108434/jasons-indoor-brisket.html My family and I enjoy the flavors from preparing brisket this way. This recipe is from the December 1998 Bon Appétit http://www.grouprecipes.com/106668/brisket-with-portobello-mushrooms-and-dried-cranberries.html Got this in my e-mail http://www.grouprecipes.com/106588/crockpot-brisket-with-cranberry-gravy.html I hope you like this recipe for Moroccan Cholent (Sabbath stew) because it really is delicious. This recipe is also called Schenna, Hamin(m), or Chamim. dafina. Writings from talmudic times stated that eating hot food on the Sabbath was a good deed. Cholent is a Sabbath dish (a meal in a pot!) that was born out of this observance. It is prepared on Friday prior to sundown and cooked overnight, in a very slow oven (usually the village baker’s oven), and brought home and eaten Saturday for lunch after returning from services. This provided a hot, hearty meal without violating the command­ment against cooking on the Sabbath. When the Sephardic Jews were expelled from Spain in 1492, many fled to northwestern Africa across the Straits of Gibraltar. The hamin was changed, adjusting for local ingredients and then called dafina (covered) in Morocco. Every family seems to have its own version, and when you return from Sabbath serv­ices it’s the first thing you smell upon entering any Sephardic home. Any other favorite vegetables can be added, and the eggs can be removed and eaten at any time. By Sheilah Kaufman http://www.grouprecipes.com/105827/cholent-from-morocco.html Life and Food in the Caribbean by Cristine Mackie. Brought to Caribbean by exiled Scots. Resembles haggis. http://www.grouprecipes.com/105037/scottish-caribbean-jug-jug.html Another way to prepare beef brisket. http://www.grouprecipes.com/103718/brisket-of-beef-barbecued.html This recipe is diabetic friendly... and can be made with your favorite beans and of course made as spicy as you choose by the amount and kinds of peppers you put in it... I like the hot banana pepper flavor in bean soups... this soup has both beef and ham in it... the recipe and photo are courtesy of Diabetic Living http://www.grouprecipes.com/102566/colorados-red-bean-soup-with-beef-and-ham.html This makes wonderful football or tailgating sandwiches... you can use different mushrooms dried morel mushrooms are hard to find here and expensive...the prep time does not include the marinating time .. the recipe and phot are from Midwest Living http://www.grouprecipes.com/102565/smoky-beef-brisket-on-ciabatta-bread-sandwiches.html Not the normal tomato or bbq based brisket, this one makes a gravy to be served over mashed potatoes or rice. It cooks in slow oven for a while but it's good! Start it early in the day and you will have a good lunch or supper main dish. Tastes almost like roast and gravy, http://www.grouprecipes.com/91588/best-ever-brisket.html The East Coast Grill in Cambridge has a great brunch on Sunday that offers a make your own Bloody Mary bar...Had this while sipping on one and it was so good I re created it. Amounts are not specific as we all like our sandwiches differently http://www.grouprecipes.com/87878/east-coast-grill-cuban-rueben.html