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A Better Brisket

When cooked properly, brisket is a crowd-pleasing, fragrant and flavorful dish. So it’s easy to see why it remains a mainstay for the Seder meal year after year at many tables.

Whether you’re cooking your 40th brisket or your first, why not think beyond the cut and continue to impress your guests with fork-tender meat flavored in a signature style?

What’s do we mean by style? Style = basic ingredients + seasonings.

Here are a few style ideas to get your juices flowing:

Traditional Carrots, celery, tomato sauce, garlic and onion + broth, wine, bay leaf and parsley

Cuban Olives, raisins, peppers, onion, garlic and tomatoes + oregano, cumin and bay leaf

Cider-Ginger Parsnips, carrots, garlic and onion + apple cider, ginger and broth

Coffee-Rubbed Carrots and onions + brown sugar, chili powder, paprika, coffee and beer

Roasted Brisket with Parsley, Mint and Thyme and Brisket with Root Vegetables are two more recipes worth celebrating.

Remember, when you serve our brisket, you’re serving great-tasting beef from cattle raised with no animal by-products in their feed, no added growth hormones and no antibiotics, ever.

Plus, all the beef we sell is Global Animal Partnership 5-Step™ Animal Welfare rated. That rating is your way of knowing how the animals were raised for the meat you are buying.

If you celebrate Passover, will brisket be part of your holiday menu? If so, how do you prepare it?

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Sarit says …

Whats is the difference between 1st cut brisket and regularcut???

Megan says …

@Sarit I reached out to our Meat Team and here is their response: "The difference between 1st cut brisket and regular cut brisket, 1st cut brisket is the tip or flap of the brisket that is cut from the whole brisket and it is a leaner cut. Regular cut brisket is the entire brisket which does have a more fat content then the tip." Thanks for the great question!

Bets says …

First, smear the brisket with a hearty mustard - both sides Sear by broiling both sides, then prepare as Traditional. The mustard adds a deep, rich flavor. A family favorite. Enjoy!

Rooney says …

All you need for brisket is salt, pepper, and 8 hours on a smoker

Debi says …

I think that 1st cut and flat cut are similar terms for the same cut.

TM says …

The first or flat cut is the more narrow piece with less fat running through the meat, the point cut brisket is a triangular piece which typically has thicker ribbons of fat running through it. Both are extremely tasty when slow cooked.

Sharon says …

I marinade my brisket in guinness, garlic cloves & chicken broth. To cook I add carrots, onions & mushrooms. I slow cook for 3-4 hours. I cool overnight removing fat from 'gravy' and removing fat from meat. After thickening the gravy, I return the meat. Reheat to serve & enjoy!!!!!

Andi says …

Salt & pepper both sides of brisket and quickly sear both sides in a vey hot, very large Dutch oven; remove brisket and set aside. In same Dutch oven, add 5-6 sliced Spanish onions and sweat in olive oil until they are golden brown. Lay brisket on top of onions, add a few whole carrots if desired, and scatter several peeled cloves of garlic around the pan. Use tomato paste to generously "frost" the meat. Cover and cook in 375 degree oven for 90 minutes. Remove brisket to a cutting board and slice meat as thinly as possible. Return meat to dutch oven (keeping slices intact as much as possible) and bake another 2 -3 hours. Cook ahead if possible so meat can cool overnight and fat can be removed before reheating and serving. Onions will "melt" to create an amazing gravy. You can't go wrong.

MB says …

I dont celebrate Passover, and have never cooked a brisket, but I cant wait to try some of the delicious sounding recipes posted here! I'm hungry just reading them!

Mimi says …

Baby carrots, onion soup mix, water and red wine. (bay leaf ...optional)

Sarahbelle says …

Brisket must be smoked. The only question is: marinate, or dry rub????

cookie says …

I cook the traditional way but add 1 or 1/2 cans whole cranberry sauce. It does give a greater depth of flavor without being too sweet.

Linda says …

I agree with Mimi. Carrots, Passover onion soup mix, red wine. Slow bake it at 225 degrees for several hours (depending upon the size). Store whole in fridge overnight so it reabsorbs some of the liquid. Slice thin the next day and reheat until hot. AND, a recipe with BEER would not be Kosher for Passover.