As Passover approaches, I’m reposting one of my very first blog pieces from two years ago, because there must always be brisket!
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:
- Make it the day before serving
- Reduce the sauce
- Slice it against the grain, on the bias, once it’s cooled
- Store it sliced and covered with your sauce until ready to reheat for serving
- Ponder the question of why we celebrate a holiday where the Hebrews fled without time to leaven their bread…
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