Sheet Pan Ancho Flank Steak with Sweet Potatoes

1 (2-lb.) flank steak
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon garlic powder
1 tablespoon plus 1 tsp. ground cumin, divided
1 tablespoon plus
1 tsp. ancho chile powder, divided
4 teaspoons kosher salt, divided
1/4 cup plus 2 Tbsp. olive oil
1/2 pound fresh tomatillos, husks removed
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
1 large red onion, cut into 1/2-inch pieces

Flour tortillas, sour cream, fresh cilantro

Place flank steak in a large zip-top plastic freezer bag. Stir together lime juice, next 2 ingredients, 1 Tbsp. cumin, 1 Tbsp. ancho chile powder, and 2 tsp. kosher salt in a small bowl. Whisk in 1/4 cup olive oil, and pour over flank steak. Seal bag, and turn to coat. Chill 1 to 12 hours.

Place oven rack about 6 inches from top of oven. Preheat oven to 450°. Rinse tomatillos, and cut into quarters. Stir together sweet potatoes, red onion, tomatillos, and remaining 1 tsp. cumin, 1 tsp. ancho chile powder, 2 tsp. salt, and 2 Tbsp. oil in a large bowl. Spread sweet potato mixture in an even layer in a heavy-duty aluminum foil-lined sheet pan.

Bake at 450° for 20 minutes. Remove from oven, and move sweet potato mixture to outer edges of pan. Place flank steak in center of pan. Increase oven temperature to broil.

Broil 6 minutes. Turn steak over, and broil 6 minutes more. (Stir vegetables if they begin to char.) Remove from oven, and let stand 5 minutes. Cut steak across the grain, and drizzle with pan drippings. Serve with sweet potato mixture, tortillas, sour cream, and fresh cilantro.

Sheet Pan Pork Chops with Squash and Potatoes

4 (1-inch-thick) frenched pork loin chops
1/2 cup fresh lemon juice
4 tablespoons olive oil
3 garlic cloves, minced
3 tablespoons chopped fresh oregano
1 teaspoon black pepper
3 teaspoons kosher salt, divided
2 medium yellow squash, sliced 1/2 inch thick
1 large zucchini, sliced 1/2 inch thick
1/2 pound small red potatoes, quartered

Place pork chops in a 13- x 9-inch baking dish. Whisk lemon juice, oil, garlic, oregano, pepper, and 2 1/2 teaspoons salt; reserve 2 tablespoons marinade. Pour remaining marinade over pork, turning to coat. Chill 1 to 8 hours.

Preheat oven to 425°F. Combine squash, zucchini, potatoes, and reserved marinade. Spread squash mixture in an even layer on a heavy-duty aluminum foil-lined rimmed sheet pan.

Remove pork from marinade, discarding marinade. Pat dry with paper towels, and place on top of squash mixture.

Bake 25 minutes. Increase temperature to broil, and broil until a meat thermometer inserted into thickest portion registers 140°F, about 5 minutes. Transfer pork to a serving platter, and cover with foil. Return pan to oven, and broil squash mixture until slightly charred, 3 to 4 minutes. Transfer squash mixture to a serving bowl; toss with remaining 1/2 teaspoon salt, and serve with pork.

Sheet Pan Pork Chops with Apples and Brussels Sprouts

1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
3 tablespoons light brown sugar, divided
2 teaspoons finely chopped fresh rosemary, divided
1 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided
4 (1-inch-thick) bone-in, center-cut pork chops
3 tablespoons plus 2 tsp. olive oil, divided
3 tablespoons apple cider vinegar
1 Gala apple (8 to 9 oz.), cut into 1/2-inch wedges
1 pound fresh Brussels sprouts, trimmed and cut in half
Vegetable cooking spray

Preheat oven to 425°. Stir together first 5 ingredients, 1 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Rub each pork chop with 1/2 tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).

Whisk together apple cider vinegar and remaining 2 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl; slowly whisk in remaining 3 Tbsp. olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.

Place pork chops in center of a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.

Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 minutes more or until a meat thermometer inserted in thickest portion registers 140°. Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.

Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with kosher salt, and serve with pork chops.

Sheet Pan Pork Chops with Beets

1 pound baby beets, peeled and halved
2 teaspoon grated garlic (about 3 garlic cloves)
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
4 (12-oz.) bone-in pork loin chops
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon chopped fresh thyme, divided
3 cups finely shredded curly kale (stems removed)

Preheat broiler with oven rack about 10 inches from heat. Toss together beets, grated garlic, 1 tablespoon of the oil, and 1/4 teaspoon each of the salt and pepper. Place on a large, lightly greased, aluminum foil-lined rimmed baking sheet. Broil in preheated oven 10 minutes.

Meanwhile, rub pork chops with 1 tablespoon of the olive oil, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Remove beets from oven, and nestle pork chops into beets. Return pan to oven. Bake until pork is just cooked through and beets are tender, about 15 minutes.

Whisk together sour cream, mustard, honey, 1 teaspoon of the thyme, 1/4 teaspoon each of the salt and pepper, and remaining 1 tablespoon oil in a small bowl. Transfer cooked beets to a large bowl; add shredded kale and 2 tablespoons of the sour cream mixture, and toss to coat. Cover with plastic wrap, and let stand 5 minutes. Serve pork chops over vegetable mixture. Sprinkle with remaining 2 teaspoons thyme, and serve with remaining sour cream mixture.

Slow-Cooked Pork Shoulder with Braised White Beans

Pork:

6 pounds bone-in pork shoulder (Boston butt), fat cap trimmed to ¼ inch
3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more
8 fresh bay leaves, divided
1/4 cup sage leaves, plus 4 large sprigs
4 tablespoons olive oil, divided
1 head of garlic, halved crosswise
9 juniper berries
4 black peppercorns
3 cups dry white wine
1/4 cup best-quality red wine vinegar

Beans:

1 large beefsteak tomato, halved crosswise
1 head of garlic, halved crosswise
4 large sprigs sage
2 cups coco nano or cannellini (white kidney) beans, soaked overnight, drained
2 tablespoons plus ¼ cup olive oil
Kosher salt
Greens and Assembly

2 bunches mature spinach, tough stems removed
Kosher salt
2 tablespoons olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Flaky sea salt

Pork

Sprinkle pork all over with 3 Tbsp. or 5 tsp. salt. Tear 4 bay leaves and ¼ cup sage leaves into small pieces and scatter over pork. Place pork on a wire rack set inside a rimmed baking sheet and cover loosely with plastic wrap; chill 12 hours.

Let pork sit at room temperature 1 hour. This will help it cook evenly.
Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook pork, turning occasionally, until browned on all sides, 15–20 minutes.

Transfer pork to a large plate.

Remove pot from heat and pour off any fat. Discard fat and any leaves in pot; wipe out pot. Add remaining 2 Tbsp. oil to pot along with garlic, juniper berries, peppercorns, sage sprigs, and remaining 4 bay leaves. Cook over low heat until garlic just starts to brown around the edges, about 1 minute. Pour in wine and vinegar.

Return pork to pot, placing fat side up, and cover with parchment paper, tucking edges down around sides of pork (this prevents it from drying out).

Cover pot with a lid, transfer to oven, and cook pork 30 minutes.

Reduce oven temperature to 300° and cook, turning pork every 30 minutes or so and adding a splash of water if braising liquid is reducing too quickly, until meat is very tender and pulling away from the bone, 2½–3 hours.

Let pork sit until cool enough to handle. Remove bones; discard. Shred meat into 2”–3” pieces, removing any excess fat (it should pull apart very easily but still hold together in pieces). Transfer meat to a large saucepan and strain braising liquid over; discard solids. Cover and keep warm over lowest heat until ready to serve.

Beans:

Combine tomato, garlic, sage, beans, and 2 Tbsp. oil in a large pot. Pour in cold water to cover by 1½” and bring to a simmer over medium heat, skimming foam from surface as needed. Reduce heat so that liquid is at a very gentle simmer; cook until beans are almost tender but still slightly starchy in the centers (you want them to be about 75 percent cooked), 35–45 minutes. Preheat oven to 300° while the beans are still cooking.

Remove beans from heat; season with several generous pinches of salt and add remaining 1/4 cup oil. Transfer to oven and bake without disturbing beans (you want a film to form on the surface) until tender, 15–25 minutes. Finishing the beans in the oven ensures that they are evenly cooked and creamy. Turn off oven and leave beans inside to keep warm until ready to serve.

Do Ahead: Beans can be made 1 day ahead. Let cool in liquid; cover and chill. Reheat gently before serving.

Greens and Assembly

Working in 2 batches, cook spinach in a large pot of boiling salted water until tender and no bite remains, about 2 minutes. Drain in a colander and let cool slightly, then squeeze out excess water.

Heat 2 Tbsp. oil in a medium skillet over medium and cook garlic, stirring, until softened and barely golden, about 1 minute. Add spinach and stir just to coat leaves in oil and warm through.

To serve, spoon beans plus a bit of their cooking liquid onto plates. Arrange several pieces of pork and spinach over beans. Drizzle with oil and sprinkle with sea salt.

Braised Brisket with Bourbon-Peach Glaze

Rub:

1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon ground cinnamon

Brisket:

1 4-pound trimmed flat-cut brisket with about 1/3′ top layer of fat
2 tablespoons grapeseed oil, divided
3/4 cup chopped onion
3 garlic cloves, smashed
4 cups beef broth
1 12-ounce bottle stout
3/4 cup bourbon
1/4 cup (packed) light brown sugar
1/4 cup soy sauce
6 large sprigs thyme
3 celery stalks, chopped
2 plum tomatoes, cored, chopped
1 large carrot, chopped
1 tablespoon balsamic vinegar

Glaze:

1/2 cup peach jam or preserves
2 teaspoons bourbon
Kosher salt and freshly ground black peppe

Braised Pork Shoulder with Apple Cider and Ginger Beer

1 5–6-pound boneless pork shoulder (Boston butt)
2 tablespoons kosher salt plus more
Freshly ground black pepper
1 pound shallots (about 9 large)
12 garlic cloves (about 1 large head)
2 apples, peeled, quartered, cored
3 cups low-sodium chicken broth
2 cups apple cider, preferably fresh
1 12-ounce bottle strong ginger beer (such as Reed’s)
3 sprigs rosemary

Season pork shoulder with 2 Tbsp. salt and pepper. Using kitchen twine, tie pork at 1/2-inch intervals, forming a compact cylinder. Let stand at room temperature for 2 hours, or cover and chill overnight. If chilled, let pork stand at room temperature for 2 hours before continuing.

Preheat oven to 300°. Place pork in a large heavy ovenproof pot with a tight-fitting lid; arrange shallots, garlic, and apples around pork. Add broth, cider, and ginger beer. Bring to a boil over high heat, cover, and transfer to oven.

Braise pork until a knife slides easily through meat, 4–5 hours. Let meat cool in braising liquid, then refrigerate until cold (the meat will slice more easily when cold).

DO AHEAD: Pork can be braised 3 days ahead. Cover and keep chilled.

Preheat oven to 350°. Using tongs, transfer pork to a cutting board. Strain braising liquid through a fine-mesh sieve into a large bowl; discard fat and solids. Slice pork between kitchen twine and place in a large roasting pan.

Carefully remove twine, leaving slices intact. Pour braising liquid into pan to cover pork halfway (1 1/2–2 cups) and arrange rosemary over. Cover tightly with foil. Bake until pork is just heated through, 15–20 minutes.

Meanwhile, pour remaining braising liquid from bowl into a large saucepan. Bring to a boil over high heat. Boil sauce until reduced to 2 cups, about 10 minutes. Season to taste with salt and pepper.

Transfer sliced pork to a platter (discard any liquid in pan) and drizzle some of sauce over. Serve remaining sauce alongside.

Citrus and Chile-Braised Short Ribs

8 5–6” English-style bone-in beef short ribs (about 6 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 medium onions, chopped
2 heads of garlic, halved crosswise
4 celery stalks, chopped
2 medium carrots, peeled, chopped
2 tablespoons tomato paste
1 teaspoon coriander seeds
1 teaspoon cumin seeds
6 chiles de árbol, or 1 teaspoon crushed red pepper flakes, plus 1 chile, for serving
4 sprigs oregano
4 wide strips orange zest, plus some thin strips for serving
1 cup plus 2 tablespoons fresh orange juice
2 limes, halved
1/2 cup fresh cilantro leaves with tender stems

Season short ribs with salt and pepper. Place on a rimmed baking sheet and chill, uncovered, at least 2 hours (ribs are even better if you can do this a day ahead).

Preheat oven to 325°. Heat oil in a large heavy pot over medium. Working in batches, cook short ribs until evenly browned, about 5 minutes on each side. Transfer to a platter; pour off pan drippings between batches.

Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Place onions, garlic, celery, carrots, tomato paste, coriander seeds, cumin seeds, and chiles or red pepper flakes in pot; season with salt and pepper and stir to coat. Increase heat to medium-high and cook, stirring often, until vegetables are softened, tomato paste is slightly darkened in color, and spices are fragrant, 10–12 minutes.

Add oregano, wide strips of orange zest, 1 cup orange juice, and 6 cups water to pot, scraping up any browned bits; season with salt and pepper. Add ribs with any juices accumulated on the platter, making sure they’re completely submerged. Cover pot and braise ribs in the oven until meat is tender and falling off the bone, 4–5 hours.
Carefully transfer ribs to a platter. Strain braising liquid into a large bowl, then return to pot. Bring to a boil, then reduce heat and simmer until reduced by half (it will be thickened but still saucy). Return short ribs to pot and turn to coat.

To serve, drizzle short ribs with remaining 2 tablespoons orange juice and squeeze limes and crush remaining chile over. Top with cilantro and thin strips of orange zest.

Do Ahead: Short ribs can be braised 5 days ahead. Let cool; cover and chill in strained braising liquid.

Red Wine-Braised Short Ribs with Carrots

Short Ribs:

5 lb. English-style bone-in beef short ribs, cut between the bones (about 10)
Kosher salt, freshly ground pepper
1/4 cup olive oil
4 oz. pancetta (Italian bacon), chopped
1 medium onion, finely chopped
4 sprigs thyme
1 lb. young carrots, unpeeled, halved if large
1 750 ml. bottle full-bodied red wine (such as a Rhône variety)
1 28-oz. can chopped tomatoes

Gremolata and Assembly

1 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh chives
2 garlic cloves, finely chopped
1 tsp finely grated orange zest
Kosher salt, freshly ground pepper

Short Ribs:

Season short ribs with salt and pepper.

Heat oil in a large heavy pot over medium-high heat. Working in batches, cook short ribs until browned on all sides, 8–10 minutes per batch; transfer to a plate. Pour off fat from pot.

Add pancetta to same pot and cook, stirring occasionally, until fat is rendered and pancetta begins to brown, 5–7 minutes. Add onion, thyme, and carrots. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add wine and tomatoes and bring to a boil. Return short ribs to pot, pressing down to submerge. Cover pot, reduce heat, and simmer until short ribs are very tender and meat is almost falling off the bone, 3 1/2–4 hours.

Transfer short ribs and carrots to a large baking dish or platter and cover with foil to keep warm; discard thyme and any bones in pot. Strain cooking liquid through a fine-mesh sieve into a medium bowl; return to pot. Bring to a boil, reduce heat to medium, and simmer until thickened and reduced by half, 15–20 minutes; season with salt and pepper. Return short ribs to pot and turn to coat.

DO AHEAD: Short ribs can be cooked 2 days ahead. Cover and chill.

GREMOLATA AND ASSEMBLY

Combine parsley, chives, garlic, and orange zest in a medium bowl; season with salt and pepper.
Place short ribs, carrots, and sauce on a large serving platter; serve with gremolata.

Braised Brisket

1 5-lb. beef brisket, preferably flat-cut, halved crosswise
2 tablespoons kosher salt
1 dried ancho chile
1 cup all-purpose flour
4 tablespoons olive oil, divided
10 cloves garlic cloves
2 cups hot coffee
2 cups tomato juice
1/2 cup dry red wine
1/4 cup balsamic vinegar
1/4 cup fresh lime juice
1/4 cup reduced-sodium soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
Chopped flat-leaf parsley
Finely grated lemon zest

Preheat oven to 300°. Season brisket with salt; let sit at room temperature for 1 hour.

Meanwhile, place ancho chile in a small bowl. Cover with hot water; let stand to soften, about 30 minutes. Drain, reserving soaking liquid. Stem, seed, and mince chile.

Place flour in a 13x9x2” baking dish. Heat 2 Tbsp. oil in a large skillet over medium-high heat. When oil begins to smoke, dredge 1 piece of brisket in flour; shake off excess. Add to skillet and cook until deep golden brown, about 4 minutes per side. Place, fat side up, in a large deep roasting pan. Repeat with remaining 2 Tbsp. oil and brisket.
Reduce heat to medium. Add garlic to skillet; stir until beginning to brown, about 3 minutes. Add coffee, next 9 ingredients, and minced chile with soaking liquid to skillet; increase heat and bring mixture to a boil. Pour over brisket in pan. Cover pan tightly with foil.

Braise brisket until tender, about 3 hours. Uncover and let cool slightly. Chill until cold, then cover and chill overnight. DO AHEAD: Brisket can be made 3 days ahead. Keep chilled.

Discard fat from surface of braising liquid. Transfer brisket to a cutting board and thinly slice against the grain. Return brisket to roasting pan. Set pan over 2 burners at medium heat. Cover; simmer until heated through. Transfer brisket to a platter. Sprinkle parsley and lemon zest over. Pour pan juices into a pitcher and serve alongside.

Beer-Braised Brisket

6 garlic cloves
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon cayenne pepper
1/4 cup kosher salt, plus more
1 8–10-pound untrimmed flat-cut brisket
2 onions, thinly sliced
1 12-ounce can lager

Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 1/4 cup salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1–2 days. Let meat sit out until room temperature, about 1 hour.

Preheat oven to 325°. Scatter onions in a large roasting pan and set brisket, fat side up, on top. Add beer; cover with foil. Braise until meat is very tender, 5–6 hours. Remove from oven; heat broiler. Broil brisket, uncovered, until top is browned and crisp, 5–10 minutes.

Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and season with salt, if needed.

DO AHEAD: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, covered, at 325 for 1 1/2 hours.

Beer-Braised Carnitas

2 dried New Mexico or guajillo chiles
4 pounds skinless, boneless pork shoulder (Boston butt), cut into 2-inch pieces
12 ounces lager
4 garlic cloves, lightly crushed
4 teaspoons kosher salt

Toast chiles in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pot; let cool. Stem chiles and halve lengthwise; discard seeds.

Bring chiles, pork, beer, garlic, salt, and 1 cup water to a boil in same pot. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.

Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes.

Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute.

DO AHEAD: Carnitas can be made 3 days ahead. Let cool. Cover and chill. Reheat with 1/2 cup water in a covered pot, adding more water if needed to keep pork moist.

Chile-Braised Short Ribs

8 dried New Mexico chiles
4 cloves garlic cloves
Zest and juice of 1 lemon
1/4 cup olive oil
5 teaspoon kosher salt
2 teaspoon ground coriander
1 teaspoon ground cumin
8 1”-thick cross-cut beef short ribs (flanken style; about 5 lb.)
1 large onion, thinly sliced
4 cups low-sodium chicken broth
1 1/2 pounds fingerling or new potatoes
4 large carrots (about 3/4 pound), peeled, cut into 2” pieces
2 tablespoon tomato paste
1 cup pitted green olives (such as Castelvetrano or Cerignola)
1/2 cup chopped flat-leaf parsley

Toast chiles in a dry large skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from skillet; let cool. Stem chiles and halve lengthwise; discard seeds. Place in a medium bowl and add boiling water to cover. Let chiles stand until soft, about 20 minutes. Drain.
Combine chiles, garlic, lemon zest and juice, oil, salt, coriander, and cumin in a blender or food processor; purée until marinade is smooth.

Toss short ribs and onion with marinade in a shallow baking dish; cover dish and chill ribs overnight.

Preheat oven to 350°. Transfer onion, short ribs, and marinade to a large heavy pot. Add broth. Bring to a boil on stove-top and cover pot. Transfer to oven and braise ribs for 2 hours.

Add potatoes, carrots, and tomato paste (keep meat and vegetables submerged); cover and return to oven. Continue braising until meat is fork-tender and separates easily from the bone and vegetables are soft, 50–60 minutes longer.
Transfer short ribs and vegetables to a large rimmed baking sheet. Cover baking sheet with foil. Strain cooking liquid into a large saucepan. Bring to a boil, reduce heat, and simmer, skimming fat from surface occasionally, until sauce is reduced to 4 cups, 8–10 minutes.

Place covered baking sheet with ribs and vegetables in oven until reheated, about 15 minutes. Stir olives and parsley into sauce and rewarm, stirring occasionally, over medium heat.

Divide short ribs and vegetables among plates and spoon sauce over.
DO AHEAD: Short ribs, vegetables, and sauce can be made 2 hours ahead. Cover sauce. Let sauce and ribs and vegetables stand at room temperature.

Belgian Ale-Braised Brisket

1 4-lb. piece flat-cut beef brisket, untrimmed
Kosher salt
1/4 cup Dijon mustard
1/4 cup (packed) dark brown sugar
1 tablespoon grated peeled ginger
2 tablespoons bacon fat or vegetable oil
2 medium yellow onions, thinly sliced
1/4 cup all-purpose flour
1 bay leaf
1 750-ml bottle Belgian-style tripel ale
4 cups beef stock or low-sodium chicken broth

Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.
Let brisket sit at room temperature 1 hour.

Preheat oven to 400°. Combine mustard, brown sugar, and ginger in a small bowl. Unwrap brisket, place on a wire rack set inside a large rimmed baking sheet, and rub mustard mixture all over brisket. Roast until top is nicely browned, 30–40 minutes.

Remove brisket from oven and reduce oven temperature to 300°.

Meanwhile, heat bacon fat in a large heavy ovenproof pot over medium heat. Add onions; season with salt and cook, stirring often, until deep golden brown, 8–10 minutes. Reduce heat to medium-low, add flour, and cook, stirring often, until mixture smells nutty, about 4 minutes.

Add bay leaf, ale, and stock. Bring to a simmer. Add brisket, cover, and transfer to oven. Braise, turning every 30 minutes, until fork-tender, 3–4 hours. Discard bay leaf.

Transfer brisket to a cutting board and let rest at least 20 minutes.
If braising liquid is thin, bring to a boil, reduce, and simmer, skimming surface as needed, until thick enough to coat a spoon; season with salt, if needed.

Slice brisket against the grain. Serve with braising liquid.

DO AHEAD: Brisket can be braised 2 days ahead. Cover and chill in braising liquid.

Sriracha-Braised Brisket Sandwiches

1 5–6-pound brisket, first-cut, untrimmed
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt
2 tablespoons light brown sugar
1 tablespoon ground cumin
1 large onion, peeled, thinly sliced
8 garlic cloves, crushed
1/2 cup seasoned rice vinegar
1/2 cup soy sauce
2 tablespoons Worcestershire sauce
2/3 cup Sriracha, plus more for serving
12 potato rolls, toasted

Remove brisket from its packaging and pat dry with paper towels. Lay brisket flat on your cutting board so that one of the longer sides is closest to you and layer of white fat is facing down. Take a close look at the meat itself—you’ll notice that there are long “grains” (thread-like muscle fibers) running left to right across length of brisket. You are going to “slice against the grain,” which means positioning your knife blade perpendicular to the direction of the fibers, into 2″-wide pieces. You do this so that when you go to shred the meat at the end, the fibers don’t stretch a mile long and they’re a manageable length for sandwiches.

Place brisket halves in a large bowl and sprinkle with salt, brown sugar, and cumin. Use your hands to really massage the meat and work in all the salt and spices so every little spot is coated. Get in there! Set brisket aside for a moment.

Mix onion, garlic, vinegar, soy sauce, Worcestershire, ? cup Sriracha, and 1 cup water in a large Dutch oven or stockpot.

Using tongs, nestle brisket into pot so fattier sides are facing up and pieces fit together in a single layer. The meat should be barely submerged in liquid, so add a little more water if that’s not the case (depending on size of your pot).

Bring to a simmer over medium heat, then reduce heat to achieve a very gentle simmer.

Cover pot and cook brisket, peeking inside occasionally to make sure heat isn’t too high or low—you want a couple of areas in the pot to be gently bubbling. If bubbles are roiling all over the place, reduce heat. If you see no bubbles at all, increase slightly. If liquid drops below top of meat, add a little more water to keep barely submerged.

After 2 hours, check meat for doneness. Poke a fork into a few pieces and twist the tines to see if the meat will easily separate into shreds. If not, that means it’s still tough. Keep cooking, checking again every 15 minutes or so. This could take up to an hour more.

Turn off heat and position lid so that it’s cracked open a bit. Let brisket cool until no longer steaming hot, about 30–40 minutes. Cover and chill overnight.

The next day, remove pot from refrigerator and uncover. There will be an layer of solidified orange fat on the surface (the color is from the Sriracha!). Using a fork, lift off fat in large pieces and discard.

Reheat brisket in pot over low until meat is warmed all the way through, 30–40 minutes. Transfer meat to a rimmed baking sheet. If meat is too hot to touch, let cool for a few minutes until you can handle it.

Using your fingers or 2 forks, separate muscle fibers into shreds and return to pot. Remove any pieces of fat and discard.

Return pot to low heat and bring liquid to a gentle simmer, tossing meat with tongs to encourage it to soak up juices. Add more Sriracha to taste.

Serve over toasted buns with even more Sriracha, if desired.

Red Wine-Braised Brisket

1 5-lb. untrimmed flat-cut brisket
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
2 large onions, thinly sliced
3 celery stalks with leaves
5 garlic cloves, smashed
6 sprigs thyme
2 bay leaves
1 28-oz. can whole peeled tomatoes
1 tablespoon tomato paste
1 750 ml bottle full-bodied red wine
8 small carrots

Preheat oven to 350°. Season brisket with salt and pepper. Heat oil in a large ovenproof pot over medium-high. Cook brisket, turning occasionally, until browned all over, 8–10 minutes; transfer to a plate. Pour off fat from pot; discard.

Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover and braise in oven, spooning juices, onions, and tomatoes over brisket every 30 minutes, until meat is fork-tender, 3–3 1/2 hours.

Uncover pot, nestle carrots around brisket, and cook until carrots are tender, top of brisket is browned and crisp, and sauce has thickened, about 30 minutes. Skim fat from surface of sauce; discard. Remove brisket from pot and slice against the grain to serve.

If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. Cover and chill, at least 4 hours and up to 4 days. To serve, preheat oven to 325°. Skim fat from surface of sauce; discard. Cover and reheat brisket in sauce, 1–1 1/2 hours.

Braised Brisket with Chilies

6 mild yellow or red chiles or 3 yellow or red bell peppers
4 hot yellow chiles (such as banana or Hungarian wax peppers), seeds removed
4 medium-hot red chiles (such as Fresno or jalapeño), seeds removed
3/4 cup apple cider vinegar
1/4 cup (packed) light brown sugar
2 tablespoons Red Chile Hot Sauce
1 tablespoon vegetable oil
1 4-pound beef brisket, preferably from the point end
Kosher salt
2 teaspoons freshly ground black pepper
1 large red onion, cut through root end into 6 wedges
8 garlic cloves, peeled

Preheat oven to 300°. Arrange chiles on a wire rack on stovetop over a gas flame and roast, turning occasionally, until blistered and lightly charred. (Or roast one at a time using tongs, or use the broiler.)

Stir vinegar, brown sugar, and 2 Tbsp. hot sauce in a small bowl; set aside.
Heat oil in a large heavy pot over medium-high. Season brisket generously with salt and sprinkle with pepper; cook, fat side down, until bottom side is deep golden brown, 6–8 minutes. Turn and cook until other side is golden brown, about 4 minutes. Transfer to a rimmed baking sheet. Add onion and garlic to pot and cook, reducing heat if needed, until lightly browned, 6–8 minutes. Transfer to baking sheet with brisket.

Remove pot from heat and place brisket in pot, fat side up. Pour reserved vinegar mixture over and arrange garlic and blistered chiles around. Place onion on top of chiles. Cover pot and transfer to oven. Braise until brisket is fork-tender and shreds easily, 3–3½ hours. Transfer brisket, onion, chiles, and garlic to a platter and let cool 15 minutes.

Meanwhile, place pot over medium-high heat and bring braising liquid to a boil. Cook until thick and syrupy, 10–15 minutes. Taste pan sauce and season with more hot sauce and salt, if needed.

Serve brisket, onion, chiles, and garlic with pan sauce drizzled over.
Do Ahead: Brisket can be braised 3 days ahead. Let cool in juices in pot; cover and chill.

Pork Shoulder Braised with Apples

1 tablespoon vegetable oil
4 ounces thick-cut bacon, cut into 1/2-inch pieces
1 tablespoon unsalted butter
5 pounds boneless pork shoulder, cut into 6 pieces
Kosher salt and freshly ground black pepper
3 medium shallots, thinly sliced
1/3 cup Calvados or other apple-flavored brandy
1 1/4 cups apple cider, preferably fresh
2 tablespoons (or more) apple cider vinegar
3 tart, firm apples (such as Pink Lady or Honeycrisp), peeled, cut into 1/2-inch wedges (about 4 cups)
1/2 teaspoon Dijon mustard
Chopped fresh chives

Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy pot over medium heat. Add bacon and cook, stirring often, until browned and crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.

Increase heat to medium-high. Add butter to pot with drippings. Season pork shoulder with salt and pepper. Working in batches if needed, cook pork shoulder, reducing heat as needed to prevent overbrowning, until brown on all sides, 8-10 minutes per batch. Transfer pork shoulder to a plate.
Add shallots to pot and cook, stirring often, until shallots begin to soften, about 4 minutes.

Remove pot from heat; add Calvados and stir, scraping up any browned bits from bottom of pot. Return to heat and simmer for 1 minute. Add apple cider and 2 tablespoons vinegar. Bring to a simmer, then return pork shoulder to pot, placing in a single layer on bottom of pot (the meat should not be completely covered).

Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours. Stir in reserved bacon. DO AHEAD: Bacon and pork shoulder can be cooked 2 days ahead. Let cool in braising liquid, uncovered. Chill, uncovered, until cold; cover and keep chilled. Rewarm before continuing.

Using tongs, transfer pork to a deep platter. Skim fat from cooking liquid. Place pot over medium heat and bring liquid to a simmer. Add apples and cook until apples are just tender and sauce is slightly reduced, 8-10 minutes.
Stir Dijon mustard into sauce; season with salt, pepper, and more vinegar, if desired. Pour sauce with apples over pork on platter. Sprinkle with chives.

Serve with Cheesy Grits.

Wine-Braised Short Ribs

5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Caramel Chicken

2 tablespoons vegetable oil
2 1/2 pounds skin-on, bone-in chicken legs and thighs
Kosher salt
8 garlic cloves, peeled
1/3 cup (packed) light brown sugar
1/4 cup (or more) unseasoned rice vinegar
2 slices ¼”-thick slices peeled ginger
1 cup low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 scallions, thinly sliced
Cooked white rice (for serving)

Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.

Return pot to medium-high heat and add ½ cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.

Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.