How to Make a Jewish Beef Brisket

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Jews love brisket. Brisket is a favorite entree in many Jewish holiday meals. In traditional Jewish cooking, brisket is prepared as a pot roast. Here are some tips in preparing a Jewish brisket.

  • Choose a good quality of brisket. Brisket is a meat cut from the lower chest or breast. The term ‘brisket’ refers to beef or veal. A good brisket must have distributed fat throughout the meat rather than just being concentrated in one area.
  • Jewish brisket should be cooked slowly. Aside from the fact that brisket cooked slowly tastes better, shrinkage of the meat will be minimized.
  • Slice your brisket correctly. Slice the meat thinly against the grain.

Beef brisket can be a perfect main entree for Rosh Hashanah and other Jewish celebrations. Below is a flavorful Brisket recipe.

  • Put the brisket in a roasting pan. In a food processor, chop 2 big onions and mix it with one half cup of oil, one half cup of cola, one half cup of dry red wine, and one half cup of ketchup.
  • Add the brisket to the mixture and marinate overnight.
  • Preheat oven to 350 degrees Fahrenheit. Bake the brisket for 25 to 30 minutes per pound.
  • To make your gravy, heat 5 tablespoons of butter in a saucepan. Put 4 tablespoons of flour (or potato starch for Passover). Stir for 2 minutes or until the mixture starts to darken and thicken. Season with pepper and salt.
  • Slice the brisket thinly and serve with the gravy.

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Posted by on Wednesday, June 16th, 2010. Filed under Jewish How To. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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