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A Better Brisket

Whether you’re on your 40th brisket or your first, why not impress your guests with your fork-tender signature flavor style? Here are some suggestions.

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:

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

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

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

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

Roasted Brisket with Parsley, Mint and ThymeandBrisket 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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