The Jewish Influence on Brisket
Ashkenazi Jews have eaten brisket during Passover and other holidays for a very long time and for pretty sensible reasons. As per Jewish custom, as mentioned before, the hindquarters of the beef are not kosher, meaning that Jews have always had fewer cuts to choose from. Brisket was also cheaper as its tough, stubborn texture required roasting at a low temperature for an extended period, which made hungry and (inpatient) Gentile customers consider it less for holidays.
But, the protracted preparation timeline proved perfect for Jewish cooks, who could begin roasting the brisket just prior to pausing for twenty four hours for observation of the Sabbath (or forty-eight hours for the holidays) and return to retrieve it ready for lunchtime the following day.
Many Central and European Jews ate brisket as far back as the 1700s, especially during food-centric gatherings like Passover that require a lot of food.
The onset of large scale immigration of Ashkenazi communities, especially from Germany and Czechoslovakia to the United States in the late nineteenth century, set the stage for brisket becoming part of New World Jewish cuisine and as the diaspora flourished, so did the consumption of brisket.
American Jewish brisket then begat two other Jewish meat delicacies: pastrami and corned beef. Pastrami has Romanian and Turkish influences but became a hit among Jews on this side of the ocean and the same went for corned beef.
New products soon entered the American brisket repertoire. After Heinz got its kosher designation in 1927, ketchup and chili sauce were thrown in for flavor. And when Atlanta-based Coca-Cola got its kosher certification in 1935, brisket cooked in co*ke became popular among Southern Jews who called the combination Atlanta brisket. Its sharp sweetness offset the traditional brisket savory qualities including salt, pepper, and onions. Condensed mushroom soup and onion soup mix also became popular brisket preparation choices.
