Name: Brisket
Yield: 8 servings
Ingredients: 1 6–8-pound piece untrimmed point- or flat-cut beef brisket; 1 tablespoon freshly ground black pepper; ¼ cup Diamond Crystal or 2 tablespoons plus 2 teaspoons Morton kosher salt; plus more; ¼ cup schmaltz (chicken fat) or vegetable oil; 2 large onions, coarsely chopped; 5 large carrots, peeled, coarsely chopped; 5 celery stalks, coarsely chopped; 1½ cups Manischewitz Concord grape wine or Concord grape juice; 2 heads of garlic, halved crosswise; 8 sprigs thyme; 4 fresh or 8 dried bay leaves; 2 tablespoons black peppercorns; 1–2 quarts low-sodium chicken broth (depending on size of pan)

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Alex Lau

The point cut is the fattier end of the brisket. It’s more tender and especially delicious because of the marbling. Ask for it first. This recipe is from Mamaleh's in Cambridge, MA.

Mamaleh’s Brisket

Recipe notes