|Cook Time||Passive Time|
Name any Jewish holiday, and people will tell you they ate brisket. We could go so far as to say brisket is a dish no Jewish feast is complete without, the Holy Grail of Jewish food.
Traditionally, brisket was considered an undesirable piece of meat, because it’s tough and requires a long time to cook. This inexpensive cut was embraced by the Jewish population of Eastern Europe, many of them itinerant labourers and peasant farmers. Large enough to feed a family, this slow-cooked meal has become synonymous with Jewish holidays.
Brisket is also popular throughout the Southwestern United States, where butchers who emigrated from Germany and Czechoslovakia turned a “tough sell” into a dry rubbed, spicy, smoky delicacy.
Whether you’re die-hard for your bubbe’s brisket recipe, a Texas style smoked brisket aficionado, or a brisket neophyte, you will no doubt agree that this old-fashioned pot roast, braised for hours with browned onions, carrots, celery and tomato, is the ultimate comfort food. Full-flavoured, fork-tender meat in a broth so rich it threatens to steal the show… this one’s a doozy.
Whether you are celebrating Passover or enjoying a relaxed Sunday supper, you’ll want to bookmark this bubbe-approved recipe – classic, convenient, and comforting.
Chag Sameach! Happy Passover!