Jewish Beef Brisket Recipe

This jewish beef brisket recipe produces a fork-tender piece of meat surrounded by braised vegetables. In the old days, jewish women cleaned their houses all day friday in preparation for the sabbath, which is from sundown on friday to sundown on saturday. They needed to cook something that didn't require a lot of watching and would reheat well the next day when no work, not even cooking, was allowed. Enter beef brisketa tough cut of meat suitable for a long, slow cook known as a braise. For this recipe, choose the brisket that has some fat on top, which is also the type used for barbecued brisket, rather than the leaner type used to make corned beef. As brisket is a large cut of meat, you will be able to enjoy the sliced brisket for dinner and have leftovers for future meals.