Roasted Beef Brisket

Brisket is one of my favorite cuts of meats. It’s a star in BBQ and a star in Jewish cuisine. I’ve cooked it before in the past BBQ style.

Today, what I have for you is the traditional Jewish cuisine style of brisket. Brisket’s popularity in Jewish cuisine, is for two reasons. One it is a low cost meat, which afforded it the opportunity to be on many family dinner tables throughout time. Secondly, it’s inherently kosher as it’s from the front of the animal. Folks also say that the meat’s large nature endeared itself to large gatherings where families would gather round to feast on this delicious meat.

My experience with brisket came at my cousins house when I was about 10 or 11. I was sleeping over and my cousins neighbor had brought over a huge brisket with carrots for his family. *Note I want neighbors who deliver me meat*

Anyways, so my cousin and I were on the main floor watching late night T.V. and we got hungry. So we went to the kitchen and we snuck a bite of this brisket. And, it was love at first bite. I thought I would just have one bite, one bite turned to three. Three turned into half of the plate. It was so good and so emblematic of everything I love about brisket, a delicious savory cut of meat that retains moisture well when cooked slowly.

Don’t trim the fat, the fat will kind of melt over the length of time you cook the brisket and make your brisket tender and juicy. And if you’re like me, you’ll just eat the fat straight up because I live on the dangerous side of cardiac health sometimes.

For some more brisket “no no’s” click here.

Recipe

Ingredient

1 Brisket

1 Tbsp. Soy Sauce

1/2 Tbsp. Salt

1 Tsp. Black Pepper

2 Tsp. Garlic Powder

2 Tsp. Thyme

1 Tsp. Rosemary

1 Diced Onion

1 Head of Garlic

4 Large Peeled Carrots

1/4 Cup of Chicken Broth

Method

Place the brisket fat side up into a large oven safe pot. Pour the soy sauce over the brisket. Then coat the brisket all over with the salt, pepper, garlic powder, thyme, and rosemary. Now place the carrots around the brisket. Add the entire head of garlic (you don’t have to peel it, when you don’t peel it the garlic becomes soft and delicious inside the skin. Add the onions and broth around the brisket.

Bake on 300F for 2 to 3 hours, around the 2 hour mark, test your brisket to see if it’s tender, cook until it basically breaks apart with a fork.

Enjoy!