Brisket — a cut of beef from the breast or lower chest of the animal—is a mainstay in kosher cooking because this relatively tough cut of meat benefits from low, slow braising, which is a technique that is ideal for preparing Shabbat and holiday fare. It can be cooked well in advance of the Jewish Sabbath and reheated anytime. And because it is a large cut of meat, it is perfect when preparing for large meal gatherings.
Brisket is a popular centerpiece on the Ashkenazi Jewish table; here are three secrets to cooking the perfect kosher brisket:
01 of 03
Though it's often thought of as holiday fare, brisket makes an excellent choice whenever you're feeding a crowd — or if you 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
If you like your brisket both sweet and savory, soda may seem like an unconventional addition to a recipe. But Coca-Cola is the secret to sweet and savory Coca Cola brisket, a "festive, fragrant, and flavorful" crowd-pleaser. This is a perfect recipe for the High Holidays, including Rosh Hashanah, Passover, and Hanukkah.
03 of 03
This easy sweet and sour brisket recipe couldn't be easier. It involves simply marinating the meat in a virtually prep-free mixture of jarred sauerkraut, canned tomatoes, and brown sugar. Follow the simple recipe 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.