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Meltingly tender brisket is the centerpiece of a gratifying meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions, reserve 8 ounces of sliced cooked brisket; refrigerate in a covered container until ready to use.

Source: Everyday Food, April 2004
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  • Debbie Drelich
    31 MAR, 2013
    i made and served this brisket recipe for sedar, and found that the taste was absolutely fabulous. and i have a tradiitonal kosher home. ( i would never have guessed that it would have worked with the addition of vinegar, (after it was cooked there was no taste or smell of vinegar) but it was great!
    Reply
  • sherryannbigelisen
    6 FEB, 2013
    sorry this brisket recipe is quite unusual for Passover. missing the old fashioned taste of pot roast that was brought to European ovens in local villages. Not typical but sounds more like a brisket found in a modern non-Jewish household.
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  • MS11037981
    31 MAR, 2010
    I made this brisket for Seder - easy to prepare and most favorably received. Thanks!!
    Reply
  • grammawilla
    16 MAR, 2010
    Sounds like something I could easily make for Easter dinner. Thank you.
    Reply

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