Brisket is a cut of beef from the lower chest or breast of the cow, known for its rich flavor and tenderness when cooked slowly. It holds a special place in Jewish cuisine, often served at holidays and family gatherings. The long cooking process allows the meat to absorb spices and become melt-in-your-mouth tender.
Making Brisket:
1. Ingredients
4-5 pounds beef brisket, 2 tablespoons olive oil, 2 large onions (sliced), 4 cloves garlic (minced), 2 cups beef broth, 1 cup red wine, 2 tablespoons tomato paste, 2 tablespoons brown sugar, 1 tablespoon paprika, 1 teaspoon salt, 1 teaspoon black pepper, 2 bay leaves, 3 carrots (sliced), 3 celery stalks (sliced)
2. Preheat the Oven
Preheat your oven to 325u00b0F (165u00b0C). This ensures the brisket cooks evenly and becomes tender.
3. Sear the Brisket
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove and set aside.
4. Sautu00e9 Vegetables
In the same pot, add the sliced onions and minced garlic. Sautu00e9 until softened and fragrant, about 5 minutes.
5. Deglaze the Pot
Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits. Stir in the tomato paste, brown sugar, paprika, salt, and pepper.
6. Return Brisket to Pot
Place the seared brisket back into the pot, along with any accumulated juices. Add the bay leaves, carrots, and celery around the brisket.
7. Cover and Braise
Cover the pot with a lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the brisket is fork-tender.
8. Rest the Brisket
Remove the pot from the oven and let the brisket rest for 15-20 minutes before slicing. This allows the juices to redistribute.
9. Slice and Serve
Slice the brisket against the grain into thin pieces. Serve with the braised vegetables and cooking liquid as a sauce.
Traditions and Heritage of Brisket
Brisket
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Frequently Asked Questions
What is brisket?
Brisket is a cut of beef from the breast or lower chest of the cow. It's known for its rich flavor but can be tough, so it's often slow-cooked to make it tender, especially in Jewish cuisine where it's a traditional dish for holidays.
How do you cook a tender brisket?
To cook a tender brisket, slow-cooking methods like braising or smoking are best. For Jewish-style brisket, it's often braised with onions, garlic, and a tomato-based sauce for several hours until it becomes fork-tender.
Why is brisket popular in Jewish cuisine?
Brisket is popular in Jewish cuisine because it's an affordable, flavorful cut that benefits from slow cooking, making it ideal for Shabbat and holiday meals where food is prepared in advance. It's a staple for Passover and Rosh Hashanah.
What's the difference between first cut and second cut brisket?
First cut (also called flat cut) is leaner and more uniform, while second cut (or point cut) has more marbling and fat, making it juicier but less even in shape. Jewish recipes often use first cut for easier slicing.
Can you make brisket in a slow cooker?
Yes, a slow cooker is excellent for making brisket. Cook on low for 8-10 hours with your preferred seasonings and liquids (like broth or tomato sauce) for tender results similar to traditional Jewish oven-braised brisket.
