With Rosh Hashanah approaching next week, I’m reposting my best brisket recipe because it’s surely not just for Passover!

Brisket is to Passover what turkey is to Thanksgiving – traditional, expected, long-cooking, and  – just as with those oversized stuffed birds – everyone has their own   one-and-only, tried-and-true, never-mess-with-it, shut-up-or-I’ll kill-you version.  I created my own best brisket many years ago, taking the best of what I liked from several recipes from my cookbook library and eschewing the overly-fussy ones on the web.  I’ve passed it on to friends and family who also swear by it.  But no matter what your brisket preference is – and I do hope you enjoy this one – remember always to:

1. Make it the day before serving
2. Reduce the sauce
3. Slice it against the grain, on the bias, once it’s cooled
4. Store it sliced and covered with your sauce until ready to reheat for…