In traditional Jewish cooking, brisket is most often slow cooked in an oven for brisket instant pot recipe hours at a low temperature, which helps tenderize the otherwise-tough meat. Brisket is especially popular as a holiday main course, usually served at Rosh Hashanah, Passover, Hanukkah, and on Shabbat.

Brisket has been eaten by Ashkenazi Jews in Europe for special occasions such as Passover, since at least the 1700s. Brisket is tough, but cheap, and if cooked for many hours at a low temperature it becomes tender. Ashkenazi Jewish refugees brought shtetl cooking with them, and introduced brisket to the general American population. Brisket then went on to become one of the most important foods in Jewish cuisine and culture, especially in America. Brisket is prepared in a wide variety of ways by Ashkenazi Jews. Brisket is cooked for several hours at a low temperature and is cooked with a flavorful sauce and root vegetables.

Brisket as Part of Jewish Experience”. Brisket: The Holy Grail of Jewish Food”. Gil Marks, Encyclopedia of Jewish Food, 2010, s. Jewish style Sweet and Sour Brisket”. Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured cream and apple sauce.

To make the brisket, season the beef all over with salt and pepper. 10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside. Add the sliced onions to the casserole and fry for 5 minutes or until nicely browned. Stir in the thyme and bay leaf and cook. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef.