This was excellent!!! Many years ago I cooked a few meals for our local synagogue gatherings. 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. Finally I gave up and came here for ideas and found this recipe. Can't say it's the same recipe but the results were the same.....an outragious tasty piece of meat. 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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This was excellent!!! Many years ago I cooked a few meals for our local synagogue gatherings....