Brisket -- a cut of beef from the breast or lower chest -- is a mainstay in kosher cooking because it benefits from low, slow braising: a technique ideal for preparing Shabbat and holiday fare. Giora Shimoni shares his three top secrets to cooking the perfect kosher brisket:
- Don't skimp on quality -- buy good brisket meat (meat #3 in Israel) from a butcher you trust.
- Commit to cooking the meat slowly -- any of the recipes below will guide you to rich, flavorful meat.
- It is very important to... slice the brisket correctly to ensure tender meat. Brisket must be sliced thinly and against the grain. Not sure how to make the cut? About.com's Culinary Arts Expert Danilo Alfaro offers this helpful tutorial for slicing meat properly.
Updated by Miri Rotkovitz
01 of 03
Though it's often thought of as holiday fare, brisket makes an excellent choice whenever you're feeding a crowd -- or just want to have some tasty leftovers on hand for meals or sandwiches later in the week. Cookbook author Ronnie Fein puts a new spin on a classic favorite by infusing her kicky barbecue sauce with fresh mango, ginger, and a touch of jalapeño in this recipe for Brisket with Mango Barbecue Sauce.
02 of 03
03 of 03
Jamie Geller, author of Quick and Kosher Recipes from the Bride Who Knew Nothing, contributed this recipe for Brisket in Wine Sauce. Geller once again demonstrates how delicious and festive dishes can be easily and quickly prepared. Brisket is a popular Jewish holiday entree, especially for Rosh Hashanah and Passover.