Ep 18. David Alan Grier's Brisket + Rach's Brisket Ragu With Rigatoni

In season 16 episode 18 of Rachael Ray's eponymous cooking show, viewers are treated to two delicious and hearty brisket recipes. First up, the comedian and actor David Alan Grier shares his recipe for a tender and flavorful brisket. Rachael and David laugh and chat as they prepare the dish, with David demonstrating his technique for rubbing the spice mixture onto the meat and Rachael providing commentary and tips.

Once the brisket is in the oven, Rachael turns her attention to her own recipe for brisket ragu with rigatoni. She explains each step of the process as she combines the cooked brisket with tomatoes, red wine, and herbs to create a rich and savory sauce. Rachael also shares her preference for using rigatoni pasta with this dish, noting that the shape and texture of the pasta help to hold the sauce and create an enjoyable eating experience.

Throughout the episode, Rachael provides plenty of helpful hints and tricks for cooking brisket, which can be a tricky cut of meat to master. She shares pointers on how to choose the right brisket at the store, how to trim excess fat, and how to achieve the ideal balance of tenderness and flavor.

As the dishes come together, Rachael and David sit down to enjoy their creations and share their thoughts on each other's dishes. Viewers are left with two delicious brisket recipes to try at home, as well as valuable insights and tricks for cooking this challenging cut of meat.

Overall, this episode of Rachael Ray's show is a fun and informative look at two tasty recipes and the process behind creating them. With its combination of entertainment and practical cooking tips, it's sure to be a hit with foodies and amateur chefs alike.