If you’ve ever cooked brisket, you know that low-and-slow is the only way to do it.
Despite the long cooking time, this large, oft tough cut of meat is a table staple for many Jewish holidays, including Hanukkah. And for a few good reasons:
- It’s relatively inexpensive.
In the early part of the 20th century, brisket became a popular cut of meat among Jewish immigrants due to its relatively low price tag compared to other more impressive cuts of beef. So, it was a great option for large family gatherings.
In fact, Ashkenazi butchers in Texas were some of the first to smoke their brisket in order to preserve it until they could find a willing buyer.
- It’s kosher.
There are several requirements for meat to be considered kosher. Here’s a few:
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- It must come from animals with split or cloven hooves who chew their cud.
- It must come from the forequarters (front) of the animal.
- It must be slaughtered by a shochet, a person trained and certified to butcher animals according to Jewish laws.
- All blood must be removed.
- Any tools or utensils used to slaughter the animal must also be kosher and designated for use only with meat and meat products.
- Only certain fowl can be eaten (i.e. chicken, geese, quail, dove and turkey).
Brisket—a cut of beef that comes from the sternum of a cow—checks all of these boxes.
- It requires very little effort.
Like we said above, low-and-slow is the way to go, which makes it a prime choice for holidays. Whether it’s left to rest on a smoker all day or tossed into a crockpot and left to braise for hours, it’s relatively fuss-free.
Get the Slow Cooked Brisket recipe!
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