Grandma looks like and gives off strong Clairee and Truvy vibes from Steel Magnolias & I'm here for it. Also, this looks incredible and reminds me a little of the tangy short ribs which were DIVINE. Cannot wait to make this!
aysHi Allison! Happy P-Easter! I celebrate all eating-centric holidays and Easter and Passover certainly qualify. We usually have a big P-Easter party for our friends with our completely traditional menu which features a glazed ham and a large brisket (too many of our friends don't eat lamb and are so repelled by it we cannot serve it). For me, brisket has never had ketchup or brown sugar. It has always been about onions. Lots and lots of onions! My brisket recipe has equal amounts of brisket and onions sliced on a mandoline set one step up from the thinest setting. There are also carrots and celery (one of your favorites). Since my Passover mashed potatoes use chicken schmaltz instead of dairy (Ham, yes, milk and meat no for P-Easter), the onion gravy from the braising is perfect for wetting and flavoring the mashed potatoes. My favorites meals of the year are P-Easter and Thanksgiving!
I followed the recipe exactly, using beef stock that I had made earlier. It was outstanding!! I decided that I will make this every year because I love the idea of starting traditions for our family to look forward to. I served it with mashed potatoes, oven roasted carrots and green beans.
Is Delia you, Alison?
Grandma looks like and gives off strong Clairee and Truvy vibes from Steel Magnolias & I'm here for it. Also, this looks incredible and reminds me a little of the tangy short ribs which were DIVINE. Cannot wait to make this!
We're doing short ribs for seder this year instead of brisket. This flavor profile sounds amazing, how would you adapt the recipe for a different cut?
aysHi Allison! Happy P-Easter! I celebrate all eating-centric holidays and Easter and Passover certainly qualify. We usually have a big P-Easter party for our friends with our completely traditional menu which features a glazed ham and a large brisket (too many of our friends don't eat lamb and are so repelled by it we cannot serve it). For me, brisket has never had ketchup or brown sugar. It has always been about onions. Lots and lots of onions! My brisket recipe has equal amounts of brisket and onions sliced on a mandoline set one step up from the thinest setting. There are also carrots and celery (one of your favorites). Since my Passover mashed potatoes use chicken schmaltz instead of dairy (Ham, yes, milk and meat no for P-Easter), the onion gravy from the braising is perfect for wetting and flavoring the mashed potatoes. My favorites meals of the year are P-Easter and Thanksgiving!
I followed the recipe exactly, using beef stock that I had made earlier. It was outstanding!! I decided that I will make this every year because I love the idea of starting traditions for our family to look forward to. I served it with mashed potatoes, oven roasted carrots and green beans.
Thanks for a great recipe.
I’m making this today for Christmas dinner - can it be served at room temp?
Hi Alison! How do you reheat the brisket if you've seared & braised it entirely the day before? Making for Rosh Hashanah dinner!