Lower East Side Brisket
Although many, if not most, Americans' first experience with brisket is in the form of barbecue, mine was in a Lower East Side apartment complex--on Passover. I was 17. It was my first experience with sweet and tangy slow-cooked brisket. Variations on home-cooked brisket are as varied as the Yiddish slang that peppers the Tri-State area. This recipe, reconstructed from memory, is a perfect entry-point into braising. Brisket has relatively flat, even surfaces, making browning easy. Pomegranate molasses and tomato paste give you a jump on enriching the sauce. So long as you don't cook at too high a heat, you'll yield a moist and tender brisket worthy of serving to anyone's bubbie.
Recipe by Oxmoor House October 2014
Gallery
Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Source
Cooking Light Mad Delicious
Nutrition Facts
Per Serving:
228 calories; fat 6.3g; saturated fat 1.8g; mono fat 3g; poly fat 0.7g; protein 27g; carbohydrates 15g; fiber 2g; cholesterol 74mg; iron 3mg; sodium 586mg; calcium 60mg.