In most Jewish homes, brisket of beef is reserved for special occasions. A versatile cut of meat, it is the perfect comfort food with one rule: long, slow cooking. If you have never cooked a brisket, try it: slow-roasting a brisket is the perfect low-stress kitchen activity any day of the week when you’re planning on lounging around the house.
Tip: When shopping, brisket is usually sold without the bone and can be found it two cuts: the flat cut (less fat and more expensive) and point cut (more fat, yet more flavor, which is what we prefer). The best cooking method is to braise the meat by first browning then slow cooking in a small amount of liquid. No marinade is required and, whatever you do, don’t cut the fat layer off the brisket before it is cooked. When it is ready to serve, simply remove the fat and slice the meat against the grain.
Recipe: Braised Brisket of Beef
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