brisket

brisket

I’m in no way Jewish, but I’ve no problem in magpie-ing the best of other cultures’ celebratrory food. A passover classic then: brisket.

I browned the enormous bit of meat in a pan first, then chucked in an onion, some celery, some garlic, some bay, red wine, Dijon mustard and beef stock. Lid on, I pretty much left it alone for three hours. Once the meat could be torn to bits with fingers, it was ready. I served with a pile of mash and some steamed broccoli, plus some juice from the pan.

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