Brisket is a cut of beef that benefits from long slow cooking. In Jewish tradition it is often served at Rosh Hashanah, Passover and Sabbath.
This brisket is perfect, delicious and easily kosher for Passover. Serve with mashed potatoes, potato latkes or roasted vegetables.
A beautifully rich beef stew that contains both beef brisket and beef tenderloin that is cooked in a pressure cooker.
This spicy twist on a classic Jewish beef brisket uses horseradish and mustard for extra flavour. It is cooked in a slow cooker for an easy dinner.
This is a great way to cook brisket and comes with a rich fruity apricot sauce. I have given the instructions for a Dutch oven but it also be done in a casserole dish or even a slow cooker.
The beef brisket is slowly cooked in a broth consisting of beer, garlic, bay, thyme and onion for 4 hours until it is beautiful and tender. Seve with seasonal vegetables and corn bread.
Pressure cook beef brisket with Chinese marinade, ginger and onions for a delicious treat. Serve with white rice.
Traditional known as 'Chulent' this Jewish food is often served for Sabbath lunch. The longer you can leave it in the slow cooker the better.
This is a traditional French recipe that is served when it is cold outside! The brisket needs to cook for 4 hours to be properly tender.
I wanted to reproduce a meal I remember having when I was younger but had no recipe so I made this up from the memory of how it tasted... and I have to say it came out very good indeed. I choose to serve mine on a large Yorkshire pudding with roast potatoes but I have also had it with baked potatoes and just some lovely crusty bread...all delicious.
Brisket flat is the leaner part of the brisket that consists of two muscles, the other being the fatty decal. This smoking method creates a moist smoked brisket ideal for slicing. It uses a simple Texas style seasoning method.