This recipe is by far, the best recipe for brisket that I have ever made. Not only is it mouth-watering, it’s easy, too. Don’t forget to buy a Challah or your choice of bread to go with it. THIS IS A MUST. Your kids will eat their vegetables just to have one bite of this brisket, I promise.
When you know you’re going to have this brisket for dinner, you may as well call it “binge night”, because there’s no way you won’t consume several pieces of Challah bread with it. You will need it just to “sop up” the juices. It’s that delicious.
One of the best things about this recipe is, if you have problems standing for any length of time, as I do, this recipe is for you. Once you have everything on the stove, you can rest for the next 3 hours. If you use your crackpot, you’re home free for 6-8 hours. In addition, if you’re a working mothers, you can make up to 3 days in advance and refrigerate. You can also freeze it as long as it’s sliced first. Wrap real good in freezer wrap.
I seriously doubt you’re going to have leftovers. If you do, it’s a yummy leftover.
I followed this recipe completely. Even though this is a holiday cookbook, I make this brisket all year long. This recipe comes from the Williams-Sonoma Kitchen Library “Holiday Entertaining”. It’s on page 32.
Let me know how you like this.
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