Beef Brisket

Guide Note

Beef brisket is a premium cut of meat taken from the breast or lower chest. The term brisket is believed to be derived from the word "brusket" from Middle English.

Fast Facts

1. Most popular way of cooking is barbecuing
2. In Jewish cooking, the brisket is braised as a pot roast
3. A Hanukkah favorite
4. Popular cut for corned beef

There are many ways to cook brisket. The meat can be smoked and marinated before being slowly cooked over wood or hot coals. The meat is often basted while it cooks to add more flavor. Brisket is placed with the fat on top so it can dissolve down into the meat while it is cooked. Hickory and mesquite are often added to the heat to enhance flavor of the meat. Once the brisket is finished cooking, it is similar to barbecue.

• 1 brisket of beef (about 5 1/2 pounds), top flap removed and fat trimmed
• 1 1/2 teaspoons salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 3 large onions (about 2 1/2 pounds), thinly sliced
• 2 cloves garlic
• 2 cups dry red wine
• 5 medium carrots, cut into 2-inch pieces
• 2 celery stalks, peeled to remove strings, cut into 2-inch pieces
• One 28-ounce can plum tomatoes, with juice, pureed though a food mill