My favorite brisket (not too gedempte fleysch) from Jewish Cooking in America by Joan Nathan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on December 30, 2016

    I made a version of this recipe published in Wine Spectator- naturally it had a lot of red wine, and it had parsnips and carrots. I had to cook the meat for over 3 hours the first day as it was the size of a newborn baby. It was the best brisket I have ever made- fork tender and flavorful. Made sandwiches, stroganoff, and two soups with the leftovers.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.