The brisket can be made up to three days ahead of time and refrigerated. Reheat the brisket in a 300 F. oven until hot, about 45 minutes. The brisket also freezes well for up to two months; just be sure to defrost in the refrigerator two days ahead of time.
Butchers typically sell two types of brisket: flat cut and point cut. These two pieces together make up a full brisket, a large slab of muscle from the steer’s chest. The point cut has more marbling, while the flat cut (also called “first cut” or “center cut”) is lean but topped with a thick fat cap. This recipe calls for a flat-cut brisket.
Don’t let your butcher trim off all the fat! A small fat cap bastes the meat, adding flavor and keeping it from getting dry and tough. You can trim any excess fat and skim the fat off the gravy once it’s cooked.
If the sauce seems greasy, transfer the meat and vegetables to a platter and cover with foil to keep warm. Pour the sauce into a bowl and let sit until the fat rises to the top. Using a small ladle, spoon out the fat. Pour the skimmed gravy back over the meat.
(This recipe is reprinted from “Once Upon a Chef” by Jennifer Segal with permission from Chronicle Books, 2018.)
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