Please see edit to my review at the end for soup from leftovers...HUMMM.
This was excellent!!! More years ago than I care to admit I cooked a few Kosher meals for a local synagogue. One meal was a kind of sweet and sour brisket. The brisket meat came from a famed kosher butcher shop in NYC. Along with the meat came a suggested recipe. Recently when I bought a brisk, I was trying to remember how I made that brisket sooo many years ago. Finally I gave up and came to my favorite recipe site for ideas. Somehow I found this one. Can't say it's the same recipe but the results were the same.....an outragiously tasty piece of meat. Any time I make brisket this is it!!! The only very minor change I made was using more fresh garlic. Aside from that followed the recipe to the letter. THANK YOU SOOO MUCH FOR THIS RECIPE Louise!!!!
EDIT: I had made corned beef hash out of the left overs. Used diced potatoes, onion, and red pepper fried up together. It was great. NOW HERE'S THE BEST PART!!! I had some left over hash and about a cup of left over juice from the original brisket (couldn't bring myself to throw it away) Long story short. Makes GREAT SOUP: Dice up 2 russet potatoes, 1 large sweet onion, 2 carrots, and 2 stalks of celery. Put in pot with 1 cup left over juice and just enough chicken broth to cover the veggies well. Cook them until tender and then add the leftover hash. OMG...the soup IS SOOO GOOD!!
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Please see edit to my review at the end for soup from leftovers...HUMMM.
This was...