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"This is the piece of meat you want to make when you want your guests to ooooooh and aaaaaah when you serve it. They'll make even more obscene noises when they start eating. Prep time allows for the meat and sauce to cool."

Ingredients: pepper, dried basil...

"Not sure where I copied this from. Haven't tried it yet but it's for safe keeping and for you to try."

Ingredients: pepper, dry mustard...

"From The Cooking Network, 2000. You could make this anytime! Uses Essence-reicpe here too. Brisket is better if made a day in advance."

Ingredients: fresh ground black pepper, garlic powder...

"Another guaranteed winner. There will be no leftovers, but if there are, they refreeze well. This is also a good make-ahead. Just bake, cool, slice thin, put back into sauce, and freeze."

Ingredients: pepper, garlic powder, ketchup...

"From a community cookbook. Sounds easy and yummy with honey, ketchup, mustard powder, onion, paprika, red wine and coke! Imagine that! I love brisket so I can't wait to try this one. Best if marinated overnight."

Ingredients: Coke, dry red wine, honey...

"My friend, Amy, made this for dinner and I absconded with the recipe! It was great. Tangy and a bit different. The tomatoes made it look nice too! This recipe is from a cookbook called Kosher By Design."

Ingredients: dark brown sugar, whole tomatoes...

"This recipe has something for everyone who enjoys corned beef and cabbage. Leftovers? try Corned Beef Hash or Corned Beef Hash With Poached Eggs Under Hollandaise :)"

Ingredients: cheesecloth, juice...

"From "On your Mark...Get Set...SNOW! This is a collection of favorite recipes from the athletes, families, volunteers and staff of the 1989 International Winter Special Olympics. This was submitted by E.J. in Nevada."

Ingredients: onions, paprika, parsley...

"This is my friend's recipe. She got it from her friend Nina who got it from a kosher cookbook she received when she got married."

Ingredients: ketchup, onions, garlic cloves...

"From the Ottawa Jewish Bulletin. This is a wonderfully flavorful and tender way to prepare brisket. It is best prepared the night before. Don't be afraid of all the steps, it's actually pretty simple."

Ingredients: Dijon mustard, dry red wine...

"Saw this on a website and thought it sounded interesting and easy. From Laurie Siegel, Cos Cob, CT. May be made ahead and frozen."

Ingredients: ginger ale, ketchup...

"From "Adventures in Jewish Cooking" by Jeffrey Nathan. I found this in the paper. Cook and serve the NEXT day which I didn't include in the cook time.*Variation in "Jewish Cookery" by Leah H. Leonard is similar but instead of using rosemary and thyme for the spices, her recipe uses 1/8 tsp. ginger, 1/8 tsp. allspice and 2 bay..."

Ingredients: fresh ground black pepper, dried rosemary...

"This is from another website."

Ingredients: white potatoes, garlic salt...

"This has been in my family for many years. I usually double the hot sauce because I like a bit of bite. It always turns out incredible and makes delicious leftovers. In fact I often use the leftovers for Shepherd's pie. Freezes well too. It will work in the slow cooker to perfection. An all-round winner. Enjoy!"

Ingredients: pepper, hot sauce, ketchup...