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

Like many popular Jewish foods, brisket worked its way into the 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 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 gesture for the upcoming New Year, here are links to every single recipe The St. Louis Jewish Light has published.

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