This brisket is the perfect comfort food for any occasion. The sauce is sweet and tangy and helps capture the flavor of the old school dish that was a favorite part of countless childhoods. The brisket cut is made up of two distinct muscles. For this recipe, we ask our butcher for point-cut brisket instead of traditional flat cut, as it contains much better marbling to keep the brisket moist during its long cooking time. The brisket can be served the same day it is braised, but we prefer to slice the meat when it’s cold and heat it up the next day. The brisket will stay fresh for up to four days in the refrigerator or for months if wrapped tightly and frozen.
Serve with Matzo Spaetzle.
— Michele Streit Heilbrun
ON-DEMAND: Listen to Faith and co-author David Kirschner talk about this recipe as well as others in the book Matzo.
Excerpted from Matzo by Michele Streit Heilbrun and David Kirschner. Published by Clarkson Potter. Copyright © 2017 Michele Streit Heilbrun, Photography Copyright © 2017 Jennifer May.