Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean brisket flat. You can also make the potato latkes separately and just serve them topped with soured cream and apple sauce. The BBC is not responsible for the content of external sites.

Read about our approach to external linking. This article is about the cut of meat or other dishes made with it. For the smoked brisket dish popular in Texas, see Texas smoked brisket. Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally.

Briskets can be cooked in many ways, including baking, boiling and roasting. Basting of the meat is often done during the cooking. This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinises, resulting in a more tender brisket. Popular methods in the United States include rubbing with a spice rub or marinating the meat, and then cooking slowly over indirect heat from charcoal or wood. This is a form of smoking the meat.

Brisket has a long history in the United States. Brisket is the meat of choice for slow smoking barbecue in Texas, and is often considered the “National Dish of Texas”. In Britain, it is generally not smoked, but is one of a number of low-cost cuts which historically may have been boiled with root vegetables and mild spices, or cooked very slowly in a lidded casserole dish with gravy. In Germany, brisket is braised in dark beer and cooked with celery, carrots, onions, bay leaves and a small bundle of thyme.

In traditional Jewish cooking, brisket is most often braised as a pot roast, especially as a holiday main course, usually served at Rosh Hashanah, Passover and on the Sabbath. In Hong Kong, it is cooked with spices over low heat until tender, and is commonly served with noodles in soup or curry. In Korean cuisine, traditionally it is first boiled at low temperature with aromatic vegetables, then pressed with a heavy object in a container full of a soy sauce-based marinade. In Thai cuisine, it is used to prepare suea rong hai, a popular grilled dish originally from Isan in northeastern Thailand. In New Zealand cuisine, it is used in a boil-up.

Boiled in seasoned water with green vegetables and potatoes, it is popular amongst Maori people. It is a common cut of meat used in Vietnamese phở soup. In Italian cuisine, brisket is used to prepare bollito misto, a typical Northern Italy recipe. On the Indian subcontinent, it is used in nihari, a popular dish. In Mexican cuisine, brisket is used to prepare suadero tacos.

Smoked Brisket Recipe – How To Smoke A Brisket”. In traditional Jewish cooking, brisket is most often slow cooked in an oven for many hours at a low temperature, which helps tenderize the otherwise-tough meat. Brisket is especially popular as a holiday main course, usually served at Rosh Hashanah, Passover, Hanukkah, and on Shabbat. Brisket has been eaten by Ashkenazi Jews in Europe for special occasions such as Passover, since at least the 1700s. Brisket is tough, but cheap, and if cooked for many hours at a low temperature it becomes tender. Ashkenazi Jewish refugees brought shtetl cooking with them, and introduced brisket to the general American population. Brisket then went on to become one of the most important foods in Jewish cuisine and culture, especially in America.

Brisket is prepared in a wide variety of ways by Ashkenazi Jews. Brisket is cooked for several hours at a low temperature and is cooked with a flavorful sauce and root vegetables. Brisket as Part of Jewish Experience”. Brisket: The Holy Grail of Jewish Food”. Gil Marks, Encyclopedia of Jewish Food, 2010, s.

Jewish style Sweet and Sour Brisket”. The Spruce Eats: What Is Beef Brisket? Beef brisket is a tough cut of meat with a beefy flavor that can be made tender when cooked low and slow. It can be braised, brined, or smoked. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends. Brisket is a beef cut taken from the breast section of the cow beneath the first five ribs, behind the foreshank.