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Slow-Cooked Beef Brisket
Slow-cooked brisket, a cut of meat traditionally eaten at Jewish holidays, needs a lot of time and liquid to achieve perfection.
Mar 25, 2025
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Print RecipeBrisket has become the go-to meat dish for many Jewish celebrations for several reasons. For starters, this primal cut is kosher, coming from the front of the cow — all meat from the hindquarters is not kosher. Its large size also makes it perfect for serving a hungry holiday crowd. Since a slab of brisket is so big, it wasn’t something you’d eat daily, making it designed for serving at special occasions and on holidays.
Back in the day — Ashkenazi (Central and Eastern European) Jews have been eating brisket since the 1700s — brisket was also a more economical option for families on a budget who still wanted to serve up something feast-worthy for Passover. You can’t just eat matzo ball soup...
The key to the perfect brisket
Serve this tasty slow-cooked brisket with a simple green salad topped with pear balsamic vinegar for a sweet flavor companion. If cooking the meat seems too unwieldy, you can also purchase your brisket already prepared.
AUTHOR
A classically trained chef, certified yoga teacher, and graduate of the Institute for Integrative Nutrition, Jennifer Iserloh is the bestselling author of 50 Shades of Kale, Secrets of a Skinny Chef, The Healing Slow Cooker, and The Superfood Alchemy Cookbook. As a private chef, Iserloh worked for such clients as Annie Leibovitz, Susan Sontag, and Jerry and Jessica Seinfeld. Iserloh has written for publications and publishers such as Self, Health Monitor, Prevention, InStyle, People, First for Women, AOL/Huffington Post, and Epicurious. In addition, Iserloh has appeared on Fox News, the Today show and other CBS and NBC network programs, discussing cooking, nutrition, healthy eating, and superfoods.
