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Home Cooking 20

leftover tough passover brisket

kazhound | Apr 5, 201511:19 AM

so my mom made a brisket this year. normally, she nails this but she did two things different: she used wine instead of beer and she cut it the wrong way.

I think she also did something else different, which includes not cooking it for long enough (there's more fat in there than usual) and maybe leaving out some of the tomatoes but she insists this is not the case.

I can taste that she definitely added cranberry sauce and red wine.

In any event, I wound up taking basically the whole thing home, which is substantial.

What to do?? Instinct tells me to throw the meat only in the slow cooker with tomato sauce to make a ragu.

A different thread mentioned putting the meat in chili or cooking with mexican spices for tacos, but I wondered if those people were thinking of a bbq brisket instead of the jew-y variety. Would the spices be enough to overpower the cranberry/wine taste?

All suggestions would be very appreciated, though the end product will probably be consumed without bread/pasta/tortillas or frozen to be consumed in that capacity (we're not religious but I use passover as an excuse to de-carb for the week)

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