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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