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America's Melting Pot
Brisket hero image coming soon
1800s-present - Ashkenazi Jewish immigrants and Jewish American holiday cooks
Before brisket became a barbecue shorthand, it was a holiday braise in many Jewish American homes. The tough cut becomes tender with long moist cooking, making it practical for Rosh Hashanah, Passover, Hanukkah, Shabbat, and make-ahead family meals.
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Difficulty
Moderate
Prep time
30 minutes
Cook time
4 hours
Total time
4 hours 30 minutes
Servings
8 to 10 servings
Region
Jewish American homes and holiday tables
Era introduced
1800s-present
Introduced by
Ashkenazi Jewish immigrants and Jewish American holiday cooks
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Brisket is a hardworking cut from the breast of the steer, full of connective tissue that rewards patience. Jewish American brisket is usually braised rather than smoked: seared, surrounded with onions and vegetables, covered with a savory-sweet or tomato-rich liquid, and cooked until sliceable and tender. It is often better the next day, which makes it especially useful for holidays and large family meals.
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