When Bruce Aidells was growing up, his family's Hanukkah-Christmas celebration always meant brisket, and this was one of their favorite ways to prepare it. Look for the leaner, flat-cut, or first-cut brisket with a layer of fat that's at least 1/8 inch thick. If you can't find a 6-pound piece, buy 2 smaller pieces. Like most braised dishes, this brisket is best made a day or two ahead.核心烤肉
I made an account just to review this recipe. Not being a turkey or ham fan, I decided to make this for Christmas dinner. I was worried I would overcook the brisket or that it would be tough, but it was AMAZING. Here’s what I did: Bought an 8.5 lb brisket from Whole Foods. Pricey, but I tink it helped Took it home and rubbed it down with the kosher salt, regular paprika, fresh thyme, rosemary, oregano, and pepper. I didn’t woirry too much about the amount, just as much as I felt like. Wrapped it super tight overnight in plastic wrap Seared it per directions I didn’t understand the next step, so I just added about 2-ish cups of chicken broth and about 1.5ish cups of red wine to the searing pan and stirred. Didn’t have dried porcini mushrooms, so sliced up fresh ones and tossed them in too Threw in the tomatoes, plus some of the juice, and the bay leaves and let that come to a simmer, then poured over brisket, which was in a roast Covered the whole thing in minced garlic and sliced onions and cooked per instructions (about 5 hours) Strained and added some cornstarch to thicken it, served on the side as a sauce Everyone in my family loved it!
Many thanks for an excellent and great recipe, and a wonderful program!
