Earlier this year for Passover, I made brisket for the first time using my lovely Le Creuset dutch oven. I used Joan Nathan’s recipe called “My Mother’s Brisket”.
The meat came out very nice and my guests raved about it, but I wasn’t completely satisfied with it and it’s been bothering me ever since. The overall taste was good, but I felt that it was much too “vinegar-y”. I guess what it comes down to is that I like a brisket that is sweeter. The recipe calls for white vinegar. If I used a different kind of vinegar, would that make a difference?
I realize that most people aren’t thinking about braised meats with this hot weather (I live in NYC where it’s going to be 101 today!), but I’m having a baby in 8 weeks and I want make a the brisket in the next few weeks to stick in my freezer (my almost 2 year old daughter loves it!). Plus, I want to fine tune my recipe so that I think it’s perfect for next Passover.
What I’m looking for is either a way to improve upon this recipe or find another recipe for the brisket. I’m also open to a more savory type of brisket too.
Any suggestions would be greatly appreciated! Thanks!
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