Virtually every brisket recipe I’ve ever seen - except Arthur Schwartz’s - calls for braising liquid that comes to about half-way up the meat in its cooking dish. AS says you don’t need to add any liquid at all! (thefoodmaven.com/radiorecipes/brisket)
Has anyone made brisket a la Schwartz? Does it work?
(He also says brisket made this way was at peak when it came out of the oven, not better reheated the day after cooking. Could this be related to reduced amount of cooking liquid?)
Updated 2 months ago | 3
Updated 3 months ago | 6
Updated 5 months ago | 14
Updated 4 months ago | 1
Updated 5 months ago | 0