Sign up for the TODAY newsletter

You have successfully subscribed to the TODAY newsletter.

Subscribe now and get trending stories, celebrity news and all the best of TODAY.

Make-ahead Monday: 1 classic beef brisket, 3 divine dinners

Jamie Geller show us how to create the perfect brisket, and use it in tacos and sandwiches.
by Donna Freydkin /  / Updated  / Source: TODAY

Get the latest from TODAY

Sign up for our newsletter

Here's the great irony about brisket: it may be one of the least tender cuts of beef, but when you braise it or roast it slowly, it comes out soft, tender and juicy.

Plus, it's incredibly versatile, meaning it lends itself perfectly to being used in leftovers.

Food and lifestyle expert Jamie Geller is here to help home cooks create a classic brisket that will leave your entire family clamoring for more. And more. And more.

So what's the biggest mistake people make when tackling a brisket? According to Geller, they rush the process.

"Cook it slow and low," said Geller. "It’s a tough cut of meat that turns melt-in-your-mouth soft after a low and slow braise. It’s a comfort food that spans generations, seasons and cultures."

Plus, know which cut of beef you're getting. The "first" cut is flatter, and the kind you find in most stores. The "second" cut is thicker and fattier. Both are delicious.

Without further ado, here are Geller's go-to beef brisket recipes.

Aromatic veggies and herbs make this classic brisket recipe a winner for any dinner.

This is the ultimate easy and fun family meal.

If you can, wait a day to enjoy the fruits of your labor.

Get the latest from TODAY

Sign up for our newsletter
MORE FROM today