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:
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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 if you just want to have some tasty leftovers on hand for meals or sandwiches later in the week.
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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.
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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.