About this cut:
Trimmed to perfection, our Whole Brisket includes the first and second cut brisket held together by a vein of marbling that bastes your roast from the inside. This is the best brisket you've ever tasted: flavorful, rich, tender, delightful. Made from our pastured Black Angus Beef, raised on family farms without hormones or antibiotics. Want to increase the quality of your shabbat or holiday meals? You don't need a better brisket recipe -- you just need a better brisket. It's right here.
Basic Cooking Technique:
Braise low and slow. Make sure your pan is covered, and there is enough liquid in the pot to come up a third of the way over the roast. After a couple hours, flip and add more liquid (broth, water, wine, etc.) as needed. Our favorite additions are onions, red wine, garlic, carrots, thyme, and chicken broth. Learn more about cooking brisket here.
- Basic Instructions for Braised Brisket
- Brisket Stewed with Black Eyed Peas (Michael Solomonov)
- Joan Nathan's Brisket
- Classic Holiday Brisket (Shannon Sarna)
- Red Wine and Honey Brisket (Leah Koenig)
Had it for Rosh Ha'Shanah and everyone loved it!
Absolutely the best brisket I’ve ever made. Watched the video with Jamie Geller and Grow & Behold and made accordingly. All enjoyed tremendously!
the brisket was absolutely perfect. Just enough fat to make it unctious when braised in its own juice--and no other liquid.
So expensive and SO worth it!!
THE WHOLE BRISKET THAT WE HAD PURCHASED WAS ABSOLUTELY UNBELIEVABLE. WE COOKED IT FOR 9.5 HOURS ON AT 250 AND IT LITERALLY WAS PULLING APART WHEN WE TOOK IT OUT. WE HIGHLY RECOMMEND THIS FOR ANYONE LOOKING TO MAKE BRISKET. WOULD LOVE TO TRY COOKING THIS IN A SMOKER OR ON A GRILL.