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 what that means or how to do it? This tutorial offers some helpful visuals.
Interested in learning more about why brisket is such a popular centerpiece on the Ashkenazi Jewish table, and how to cook it to perfection? Check out these tips for cooking a great kosher brisket.
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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.
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This Sweet and Sour Brisket recipe couldn't be easier -- simply marinate the meat in a virtually prep-free mixture of jarred sauerkraut, canned tomatoes, and brown sugar, and you'll be treated to a tender and delicious meat main dish that works as well for weeknight family meals as it does for Shabbat and holiday feasts.