This is the time of year I like to reflect on all the wonderful things that have happened here at EDEN KOSHER over the past 12 months. Good times shared, happy events catered, new friends and customers, along with some new and tasty recipes.
So as this year comes to a close, and we usher in the new year (5774). The family gathers, and inevitably… we eat.
So let’s get down to business and talk about the item we are most asked about here in the store….. Brisket!
People always ask me what is the best cut of meat for potting. I say it depends on what you like. The most preferred cut is first cut brisket, but I find it a little too dry. The second cut brisket has more fat and hence more taste! If you like something in the middle we offer a french roast also known as a brick roast or square roast.
The best advice I can give about cooking a brisket is :
- Cook it until it is fork tender (never go by a time method only).
- Remove it from the liquid you cooked it in and let it cool overnight before you slice it.
- Strain your gravy, season to taste and thicken with a little cornstarch if needed.
- Slice brisket against the grain and heat in gravy before serving.
Shana Tova everyone,