Brisket is a tough cut of meat that, when cooked low and slow (and with relatively little effort), comes out tender and juicy. It’s a favorite cut for St. Paddy’s Day staple corned beef and cabbage, and is equally tasty braised in beef broth with vegetables for Passover.
Spring holidays are the perfect time to make a big brisket, which makes it the perfect choice for this week’s SWAT (Sharing With A Theme).
We put the Culinary Content Network to the test to come up with wonderful brisket dishes, and here are some of the highlights:
All of the recipes featured can be made at home for about $20 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.
Stuff leftover brisket into easy homemade empanada dough for festive appetizers or tapas.
Grandma Ethel’s Brisket with Tzimmes
A crowd pleaser for your Passover table, braise brisket in a mixture of chicken stock and red wine with tzimmes, a traditional Jewish stew of carrots and dried fruit.