Braised Brisket of Beef

Preparation info
  • Serves

    12 to 14

    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

Be sure to get brisket of beef for this traditional Jewish-style pot roast. Only this cut has sufficient fat marbling to keep the meat moist and tender during the long, slow braising process. No additional stock is needed, as the meat and the onions release the most wonderful juices. The brisket is excellent served cold, with devilishly hot mustard, but of course it can be reheated easily with its pan juices.