Brisket is a cut of meat taken from the breast or lower chest of beef and veal. The name comes from the Middle English brusket, meaning “cartilage.” A popular cut in Jewish cuisine since the 1700s, brisket is often served for Passover holiday meals and is commonly braised with sauce. In the US, the cut became popular in the 1800s through German and Czech immigrants. Brisket is popular in Texas as well, where a variety of grilling and smoking techniques are used to prepare the meat to ideal tenderness.
Recipe Servings: 10
+ 25 minutes resting
- Let the meat sit at room temperature for 20–30 minutes.
- Preheat oven to 350°F.
- In a small bowl, combine all the spices, including the bay leaf.
- Use this rub to evenly coat the outside of the brisket.
- In a roasting pan or Dutch oven, roast the brisket, uncovered, for about 60 minutes.
- Add the beef stock to the pan, bringing the liquid to about ½ -inch high, adding water if necessary. Do not pour fluids directly over the brisket.
- Reduce the oven temperature to 250°F.
- Cover the pan tightly and continue to cook at the lowered temperature for 2–3 hours, until fork-tender.
- Trim the fat and slice the meat thinly across the grain.
- Serve topped with pan juices.
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