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| Alternative names |
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| Type | Jewish cuisine |
| Place of origin | Europe |
| Created by | Ashkenazi Jews |
Brisket is a popularAshkenazi Jewish dish ofbraised beefbrisket, served hot and traditionally accompanied bypotato or other non-dairykugel,latkes, and often preceded bymatzo ball soup. It is commonly served forJewish holidays such asHanukkah,Passover,Rosh Hashanah, andShabbat. It is commonly found in Jewish communities worldwide, though it is most commonly associated with Jews in the United States, where it has been considered the most important and iconic Jewish main course since the early 20th century.[1]
In traditionalJewish cooking, brisket is most oftenslow 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 atRosh Hashanah,Passover,Hanukkah, and onShabbat. For reasons of economics andkashrut, it was historically one of the more popular cuts of beef amongAshkenazi Jews.
Brisket is implicitly kosher since it is from the front of the animal, and it was cheap because anything that takes a long time to cook and that cannot be grilled has challenges, especially in a restaurant
— Julia Moskin, reporter forThe New York Times[2]
Brisket has been eaten byAshkenazi Jews in Europe for special occasions such asPassover.[3]
Brisket is tough, but cheap, and if cooked for many hours at a low temperature it becomes tender.[4] Brisket became popular among Ashkenazi Jews due to its low cost; farmers would sell the expensive cuts and keep the cheaper ones.[5]
AshkenaziJewish refugees broughtshtetl cooking with them, and introduced brisket to the general American population.[6]
Brisket then went on to become one of the most important foods inJewish cuisine andculture, 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.[7]
It is commonly seasoned or cooked with a sauce, such aschili sauce orketchup, or evenCoca-Cola,[8] and vegetables such asonions,garlic, potatoes andcarrots are added and the brisket is then cooked for several hours in an oven. In modern times a slow cooker has also become a popular cooking method for brisket. One of the most common ways brisket is prepared in American Jewish cuisine is called a sweet-and-sour brisket and consists of a brisket cooked in a sauce containing crushedtomatoes, seasonings,brown sugar,vinegar, and beef or chicken stock.[9] Another preparation of brisket is marinated and cooked with a sauce containing brewed coffee.[10]
Brisket is commonly eaten on its own, or alongsideparevekugel (potato ornoodle), ormatzah ball soup. The leftovers of brisket are traditionally used in a variety of ways, such as incholent,chamin, and other soups or stews, as well as in sandwiches.[11]
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