With a minimum of attention and a large Le Creuset pot, this tough hunk of meat turns into an irresistibly ambrosial dish. Achingly tender, richly sauced, deeply satisfying -- made with love and served with love. Even the aroma is delicious. As I discovered in my year of research for my book, there are very few brisket recipes that do not have the word "love" somewhere in their head notes or descriptions.
On a cooking level, brisket is a perfect culinary blank canvas, adept at adapting to everything you rub on or throw in, from garlic salt to Liquid Smoke to miso to gingersnaps to huge gulps of Dr Pepper. The Jewish cookbook author Joan Nathan rightly calls brisket the Zelig of meats.
Brisket asks for so little and gives back so much. It's as content bathed in Heinz ketchup as it is nestled in a day-after taco. It's so simple and forgiving that even the worst cook can make a good one. And it's a cross-cultural wonder -- a Jewish dish cooked in a Dutch oven with a Sicilian sauce served in North Dakota. It's a happy interfaith marriage: In Simon Hopkinson's recipe for Boiled Beef and Carrots with Parsley Dumplings and Chrain, brisket is served with classic English dumplings and sauced with a Jewish beetroot and horseradish purée.
Brisket just radiates humility. It isn't some snobby dish you can't pronounce or afford. It's not posh -- rarely has a truffle ever gone into the making of one. Culinary expert and food historian Nach Waxman (who seems to have the world's most Googled braised brisket recipe) says, "Brisket is a real family and friends meal. It's not something you'd serve at a grand déjeuner."
Sure, you can gussy a brisket up (Boeuf en Daube à la Provençale à la Julia Child), but a basic brisket requires little more than a few juicy ingredients to keep it from drying out and the patience to wait for it to cook slowly. With an oven temperature for braised brisket that rarely goes above 325F and a smoker temperature that hovers around 225F, brisket is not for the Type-A gourmet. Cooking time is anywhere from three hours for a braised brisket to thirteen hours in a smoker (a veritable miniature sweat lodge for a properly barbecued brisket) plus overnight time for the rub. Want a corned beef (a brined brisket)? Then expect your brisket to brine for up to six or seven days. Got a lot of time on your hands? Chef Todd Gray's sous vide brisket takes around thirty hours from start to finish. Time and the brisket are friends.
I think it's abundantly clear (and brisket is also abundant, with some of the best leftovers in the world, so make a lot; then make more) that brisket deserves at least as much fame as Faye Dunaway (who dined chez Mengers) and just as much attention as Fran Leibowitz (also a regular). Which is what led me to write the definitive book celebrating all things brisket. Although now I'm thinking, how definitive could it be without Mengers's recipe? Perhaps Ryan Phillipe (he was on the guest list, too) will share it with me.