Chef Marc Meyer opts for fat-capped brisket rather than chuck or rump roast to make his succulent pot roast, adding dried chiles to the braising liquid for a little extra interest. Serve it over ...

A close up of thinly sliced cooked brisket on cutting board. - Marco Schaa/Getty Images It's hard to name a cut of beef that's more comforting and delicious than brisket. Especially when it's cooked ...

While red wine seems to be the wine of choice when it comes to cooking beef, chef Peet is a big believer in white wine. This is because the bulk of his professional training was spent in the kitchens ...