I’m kinda a novice to cooking but I’ve been doing a lot of practice with easy stuff. My mom suggested to me that I should make the brisket for Passover this year. I’m not usually a fan of it because it’s kinda bland. All of the good recipes for it are smoked but it’s customary for us to roast it. Any ideas on how I can get the most out of roasting it or add some flavor? Typically my grandmother just does it brined with vegetables.
Sear the outsides before you braise it in a Dutch Oven.You're welcome jew.
>>21888554Is jew brisket more like corned beef or a smoked brisket from a bbq place?
>>21888581More like the corned beef. It’s more like what you’d expect for roast beef than BBQ
I'm genuinely surprised that you people can use ovens at all, you know, considering...
>>21888581>>21888631Neither. Is basically Ashkenazi pot roast. It's braised, like >>21888572 said, and not cured-and-boiled like corned beef or smoked like barbecue.
