About this cut:
The lean first cut brisket is perfect for your grandmother's pot roast recipe. Makes excellent leftovers. Brisket is trimmed to perfection BEFORE it is weighed.
Other names for this cut: Flat Cut Brisket
Basic Cooking Technique:
Braise low and slow.
- Brisket Stewed with Black-Eyed Peas (Michael Solomonov)
- Braised First-Cut Brisket (Bon Appetit)
- A French Take on American Brisket
Learn more about Brisket:
The best and most tender meat I and my family have ever experienced. I was in Utah for Rosh Hashana and it was delivered packed in ice,vacuum sealed, delivered thursday, cooked on Sunday. Fantastic!
We don't eat much meat, but each Rosh Hashanah, my family splurges on Grow and Behold first cut brisket - it has never let me down. It's such high-quality meat and takes my family's old brisket recipe to another level. I love that it's become a tradition and special treat for the chag, and I can't wait to make it again next year! I also appreciate the cooking tips on the website, which I brush up on each year! L'shana tova!
I've had many a brisket in my life...this one was tender, very tasty, delicious. I only had six guests for the holiday---4.5 pounds of brisket were enjoyed to the last morsel.
Absolutely wonderful. Beautiful piece of meat. Everyone loved it.
My family really enjoyed the brisket and they came back for leftovers the next day.