Sentence examples for rich brisket from inspiring English sources

In keeping with the Midwestern tone of Sam's feast, I'd bring along plenty of bright, refreshing Miller High Life (I especially like the diminutive "pony" bottles, which stay good and cold and go down so quick and easy), and two of the excellent offerings from Michigan's Founders brewery: Centennial I.P.A. and Porter, the latter of which can stand up to a rich brisket.

And there is a satisfying, rich barbecued-brisket entree.

But piment dds a smoother smokiness along with a sneaky heat that's perfect with the rich fattiness of a brisket cooked to fall-apart tenderness.

BROOKLYN TACO Jesse Kramer and his partner, Erica Molina, have a kitchen with counters for a limited menu of tacos filled with smoky chipotle chicken, guacamole textured with fresh corn, and brisket in rich chilorio, a sauce from Northern Mexico.

The pair, who started with a flea market stand, have a limited menu of tacos filled with smoky chipotle chicken, guacamole textured with fresh corn and brisket in rich chilorio, a sauce from Northern Mexico.

It is smoky, rich and sweet – the brisket seems to melt on your tongue, and the turkey is moist and thick cut, like no turkey I've ever tasted.

On the other hand, there's irresistible pan-fried rice cake — tiny duck egg atop spongy rice-noodle-like cubes, flavorful sausage, and green papaya; the spicy, addictive Sloppy Bao sandwich (think Sloppy Joe but fantastic, with jalapeños and cilantro); and deeply nuanced pho (a comforting twenty-spice, marrow-shin-brisket broth rich with noodles and thin slabs of beef).

For Passover, which starts on April 12 this year, Simply Divine, a glatt kosher caterer, is selling prepared dishes like gefilte fish ($6.50 a person), tender brisket in a rich mushroom and wine sauce ($22 a person) and a dark chocolate cake with chocolate sauce ($40, to serve 10).

Trim excess fat from your brisket.

Trim the excess fat from your brisket.

Because New Yorkers tend to prefer lean first-cut brisket to the richer and fattier second cut, Stanley Lobel has come up with this new item using the top section of the second cut.