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.
Hi Alison! I made this earlier this week for Seder and it was stellar. I’m now making your Soy Braised Brisket with Caramelized Honey and Garlic from Nothing Fancy for Seder #2 this week! I notice in the NF recipe you keep it on the stovetop, while in this one you put it in the oven. Curious why the difference?
just two different ways to make brisket! both great. I now mostly do braised meat recipes in the oven because i find them easier to follow/execute for most people (but both methods work!)
Thank you so much for this intel!! I risked it all and went with the oven to keep stove space open and was rewarded. Best brisket ever - thanks for the Seder support!
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!
Hi Alison! I made this earlier this week for Seder and it was stellar. I’m now making your Soy Braised Brisket with Caramelized Honey and Garlic from Nothing Fancy for Seder #2 this week! I notice in the NF recipe you keep it on the stovetop, while in this one you put it in the oven. Curious why the difference?
just two different ways to make brisket! both great. I now mostly do braised meat recipes in the oven because i find them easier to follow/execute for most people (but both methods work!)
Thank you so much for this intel!! I risked it all and went with the oven to keep stove space open and was rewarded. Best brisket ever - thanks for the Seder support!