How About A Nice Brisket?

Brisket is another cold weather dish that suits anybody’s palate. This hearty cut of beef can be turned into a satisfying main meal and then into tasty leftovers. It is also easy to cook and there are several ways in which to prepare it. It’can also go with many sides.

Brisket is the cut of beef that is located in a cow's upper breast or lower chest region. Ashkenazi and eastern European Jews brought brisket recipes with them and it became popular in delis in New York‘s Lower East Side. It’s usually cooked braised such as pot roast. The American South also loves brisket, rubbing it with a variety of spices and then cooking it over a low charcoal or hardwood heat. Usually it’s hickory smoked for added flavor but other woods such as pecan or mesquite can also be used. The Chinese love this cut as well. They first spice it and then cook it over a low heat. The slices are served in soup or over noodles.

You can make brisket a variety of ways. The easiest is braising it like pot roast and serving it with carrots and potatoes. You can add beer to the recipe . Use a dark one rather than a light one. For a tangier fare, think about a spicy chili marinade or rub. For a sweeter, yet still tongue tickling taste try a maple syrup , ground pepper marinade for a sweet spicy flavor. Mix maple syrup with white wine vinegar, one or two tablespoons of oil and a good dose of cracked pepper.

Brisket is a wonderful dish to serve during these cold November nights. Make it traditional style or add some spices for a more interesting flair. Either way , this cut of beef is going to be delicious