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Brisket Is Best When…


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…overcooked.  Really!  If you want that tender, soft, melt-in-your-mouth, fork tender, cuts like “butter” beef then brisket is your best friend, your baby, your #1.  Although in Israel it’s designated by the number #3 but that’s neither here nor there.  Most often we cookbook authors will end a brisket recipe with instructions to let it rest for at least 15 minutes before slicing against the grain and serving.  But really, there is a better way to do that and so much more.  Listen very closely to what I am writing and you are reading here:  No matter what the recipe tells you, mine included brisket is best when…

Rubbed and Seared.  If the recipe doesn’t call for a spice rub then do this with a little kosher salt and fresh cracked black pepper.  Sear a few minutes per side in a hot oiled pan or Dutch oven set over high heat.  Contrary to the oft repeated food myth that searing will lock in moisture it’s still an extra step worth the extra effort.  The caramelized surface of the meat will add an incredible depth of flavor to your brisket enhancing both the meat and braising liquid with layers of complex flavor.  The contrast in taste and texture to meat with a seared crust and soft interior makes the food more pleasing to the palate.  Brisket and meat dishes in general that have not been seared can taste flat and boring.

Braised Low and Slow.  This hands off method is a G-dsend for (busy) home cooks.  Heat + time + moisture breaks down the tough connective tissue making it an ideal way to cook tougher cuts like brisket.

Ideally between 250 – 350 degrees F is where you want to braise your brisket, about 1 hour per pound.   I like to braise my brisket at 325 – 350 degrees F.  Best braised in a Dutch oven or tightly covered pan/roasting dish, liquid (usually something acidic – tomatoes, beer, wine, vinegar + water or stock) should not cover the meat entirely (that’s called boiling) but rather reach no further than 2/3rds of the way up the side of your brisket.  Tightly covered and cooked at a low temperature will yield fork tender brisket.  The braising liquid will become your sauce or gravy.

Made the Night Before at the very least. You can even make it several days or weeks or even months in advance.  Refrigerating or freezing sliced brisket in sauce and rewarming it will only further soften the meat.

Sliced Cold against the grain.  Far better than letting your brisket sit for a minimum of 15 minutes is refrigerating it overnight and slicing it cold.  This will produce beautiful thin slices in a way that slicing the ever-so-slightly-rested, semi-warm, soft brisket never can – if not sliced cold brisket often shreds.  Further, its little sleepover in the fridge makes removing the fat (that has congealed at the top) super easy – resulting in a far richer, more pleasant, full bodied sauce or gravy.

Submerged and Rewarmed.  Once sliced submerge into the pan sauce and cover.  Refrigerate overnight or for a few days or freeze for up to a few months.  Rewarm covered in a 250 – 300 degrees F oven.  No need to thaw completely before rewarming if you don’t have time.  (Brisket can take a lot!  It’s a resilient, tough eventually tender cut that can handle the oven to fridge to oven to table business well.)

Served with Gold’s Horseradish – really! In the food traditions of Ashkenazi Jews (such as myself) it would be considered something short of sacrilegious to serve gefilte fish without horseradish.  But what about with brisket?  My parents are from the old country (Transylvania) and until married I had always witnessed the horseradish come on and off the table with the fish course.  But about 10 years ago my new mother-in-law, born on Long Island, sweetly asked me to bring back the horseradish with the main.  She asks everything sweetly (she is the bestest!!!) but really insisted (sweetly).  She loves horseradish with brisket or flanken or roast beef or steak and now we do too.  It doesn’t matter the recipe or preparation the pungent, sinus clearing horseradish is spectacular with red meat, especially melt-in-your-mouth brisket.  And you already know I think Gold’s Horseradish is the BEST on the market by far with no competition.  Make sure to bring the bottle to the table, open it only to serve and immediately close it tightly after each use to preserve its strength.

My Brisket Recipes:

This post is sponsored by Gold’s, check out all our recipes using Gold’s products here, all opinions are my own.

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




13 Responses to Brisket Is Best When…

  1. Jamie:
    Horseradish sauce was very commonly served in Germany and other parts of Europe.
    The reason was that kosher meat was not that common, and it was expensive, so it usually served double duty: to make a stock/soup/broth first, then sliced and served (boiled beef) with a horseradish sauce, since the meat was not overly flavorful on its own.


  2. just the way I make brisket…. really the bestest and with the horseradish too! Enjoy this recipe….

  3. Thank you for your useful tips. Always learn something new from you, Jamie. Just ordered your cookbook yesterday. Keep writing as clearly and on-point as you do. Love to get your emails.
    Betsy Dobrick, Boca Raton

  4. avatar says: Tamar

    Hi Jamie
    in Israel it’s very hard to find brisket. Last week I found it with the bone. Can i use all brisket recipes with this piece of meat?

    • Hey Tamar – I have actually never seen brisket on the bone — I use Hackers #3 comes frozen — can you find that?

    • avatar says: Fredi

      Brisket is readily available in Israel.Piles in the Shuk. unlike US,where brisket is an expensive cut,here it is one of the cheapest.forget the numbers.Ask for Chazeh, the shpitz for first cut.

  5. When you have eaten the entire brisket there is usually juice left over. I reduce it to about one-half to one-third of its original volume and freeze it. Then use it as a starting liquid for your next brisket. The flavor is amazing!

    If by some chance you have a few pieces left or some scraps from cutting, save them in a freezer bag with some of the liquid. Makes a marvelous base for knishes!

    Enjoy. Lou

  6. avatar says: Sharon

    Hi, love your site. I like to use the slow cooker for dishes like this. It lets you cook on a low temperature for long periods without heating up the kitchen so much with the oven. Do you err do this?

    • Hi Sharon – so happy you love the site, thanks for letting us know! OK so I mainly use my slow cooker for chulent and stew type dishes simply cause that’s my habit. I do want to get into using it more for brisket, chicken and weeknight dinners in general simply bc I always have time and energy in the morning to throw something in but not so much at night when dinner time just creeps up on you and everyone is starving for something NOW, know what I mean? So yes you can use the slow cooker for brisket (especially bc it’s a cut served well done so would benefit from a low slow cook time and is not delicate and does not require exact timing the way a standing rib roast does, for example), you just have to be sure there is enough liquid so that it doesn’t dry out before it’s cooked through.

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