When it comes to reheating, Christie Vanover has another method for those who don't have a sous vide: "As an alternative, you can place the sliced brisket in a pan with some beef broth. Cover the pan ...

braised brisket will keep you and your oven occupied for five hours or so. And then there's the cost of the hefty piece of beef to consider as well. With that kind of effort on the table ...

Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour. Preheat the oven to 300°F. In a large flameproof roasting pan set over two burners, heat the oil.

This cranberry brisket is braised in the oven for at least three hours, then cooled and refrigerated overnight (or longer). Slicing and roasting it again with the concentrated sauce lets it soak ...