15 scrumpdillyicious brisket recipes from the Jewish Light archives

Brisket

Brisket

Jordan Palmer, Chief Digital Content Officer

For many, brisket is the epitome of “Jewish food.” In fact, last year brisket edged out bagels in our “Jewish Food March Madness” tournament to take the title of “Most Jewish Food”

Like many popular Jewish foods, brisket worked its way into Jewish cuisine because of its low cost and the fact that it is implicitly kosher since it’s from the front of the animal.

Traditionally, Jewish briskets are braised in liquids that range from ketchup to Dr Pepper to soy sauce. In our house, Leigh Palmer uses Campbell’s French onion soup, and then we let it sit overnight. Scrumptious.

The possibilities of how to prepare your brisket for Rosh Hashanah appear to be endless. I say this based on the sheer number of brisket recipes we have in our archives. So, as a gift to you for the upcoming New Year, here are links 15 brisket recipe the Jewish Light has in its archives.

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  1. How to Make the Juiciest Instant Pot Brisket
  2. Instant Pot Corn Beef Brisket
  3. Chinese-Spiced Braised Brisket
  4. This French Onion Brisket recipe honors both tradition and innovation
  5. Molly Yeh’s Apple Cider Brisket
  6. Pomegranate braised brisket
  7. Barbecued Beef Brisket
  8. Sangria Braised Brisket
  9. Darlene Sokol’s Brisket
  10. Arleen Kerman’s Brisket to Die For
  11. BBQ brisket dry rub style
  12. Holiday Brisket Recipe
  13. Air Academy Brisket
  14. Brisket In Wine Sauce recipe
  15. Brisket Braised In Coffee Ancho Chile Sauce