Behind the Line
Topic: Off the Clock
Holidays: How Food Figures in For You
Brisket is to Hanukkah as turkey is to Thanksgiving. Share some tips for a successful brisket.
- Rob Levitt
- Executive Chef/Owner
- The Butcher & Larder
- Chicago, IL
Embrace the fat. Most folks like the 'first cut' or lean end of brisket.
It is a cut that is short grained and dry if over cooked, and it so often
is. Cook it slowly with all it's fat and it will...
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- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
Braise it slowly. At home. we brown it, and crock pot it for hours with
aromatica like celery, carrot, onion, garlic, and bay leaves. we strain out
the juices and add a little fresh horseradish.
- Susan Goss
- Executive Chef/Owner
- West Town Tavern
- Chicago, IL
Brisket is one of the most flavorful and one of the toughest parts of the steer. It is well marbled and can be delicious if cooked correctly. By correctly, I mean a loooong looong time at a lowwww,...
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- David Katz
- Executive Chef/Owner
- Philadelphia, PA
Like most foods, try and get the best quality brisket you can. If you can get your hands on some prime brisket it will make a noticeable difference. Cooking it with onions is always key as well. I ...
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- Chrissy Camba
- Chef
- Bar Pastoral
- Chicago, IL
The last time I made brisket, I hickory smoked it and it was delicious!
I made sweet and salty seasoning that I heavily rubbed all over the
brisket. I think there was hungarian paprika, onion powde...
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