There are two things that are fundamental for the perfect brisket, the right recipe and your family sitting around the Shabbat table asking for seconds.
Brisket, that quintessential cut of meat that seems to grace our tables anytime we have to serve more than 6 is back in favor these days with the rush to cut carbs. While the cow is the usual source of the brisket the availability (both on the web and in the main stream marketplace) of kosher bison, its lower fat content and its competitive price have made it almost as popular as beef brisket.
The brisket is taken from the breast section under the first five ribs and divided into two sections, the first cut and second cut. The first or flat cut has minimal fat and is usually more expensive than the more flavorful second or point cut, which has more fat. No matter which cut you choose, the brisket requires a long slow moist cooking, must be cut across the grain and is equally delicious whether the accompanying sauce is sweet or savory.
The following recipes (7 different kinds!) work equally well with beef or bison. Since everyone I know is usually running around looking, setting the table and generally getting ready for shul I recommend making the brisket a day or two ahead of time, slicing it, and then reheating it just before serving. The taste is just the same as if you’d just made it and not having any mess to clean up is just an extra added bonus.
Quick note: DO NOT SUBSTITUTE CORNED BEEF BRISKET for a regular brisket. While the cut of meat is the same it has already been pre-seasoned by curing it in a seasoned brine and not suitable for any of these recipes.