Some of the most special and untouchable childhood memories I have include family holidays in Westchester, with lots of food orbiting lots of family at a big, long table. My grandmother, Betty, would make the brisket. Or my Aunt Sheila. And the taste of their briskets have set the precedent for how mine should ideally taste.

I only started making brisket five years ago, but have made this one a handful of times and feel that I’ve really honed in on the right approach. It’s warming, quickly devoured, and best shared with family and friends.

Your Shopping List:

Ceramic Baking Dish: Best for slow and even cooking.
Baster, Pastry Brush or Spoon: To make sure the meat really soaks up the surrounding juices.