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A classic Jewish staple, brisket is slow-cooked for optimum tenderness and flavor. Here the meat is first coated with a Hungarian paprika rub, then slow-cooked with tomatoes, onion, and rosemary. The addition of brown sugar and vinegar lends a sweet-savory balance to the deep, meaty flavor. Be sure to spoon the sauce over potatoes.
What to buy: If you’re making this dish for Passover, make sure all of your ingredients are kosher for Passover. If you can’t find kosher-for-Passover cider vinegar, then kosher-for-Passover red wine vinegar is a good substitute.
Game plan: Cook the brisket the day before serving; the flavors meld after a night in the refrigerator.
This dish was featured as part of our Recipes for Passover photo gallery.
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