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Brisket is often part of a traditional Passover meal. This rendition is oven-braised low and slow with red wine and aromatics; the meal is completed by a head of garlic and tender root vegetables. If possible, use a first-cut brisket -- it's a leaner piece of meat.

Source: Martha Stewart Living, April 1995



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How would you rate this recipe?
  • ksf77
    16 DEC, 2008
    I made it this weekend. It is REALLY delicious and EASY! I HIGHLY recommend this recipe!
  • julieEncino
    9 NOV, 2008
    You don't need to spend a lot of money on a french oven. You just need a covered large roasting pan - very readily available around Thanksgiving time. Or you can use a disposable foil roasting pan and cover with heavy duty aluminum foil. This works just as well and makes clean up a breeze.
  • dmarmorstein
    6 DEC, 2007
    This was so good I made it for hanukkah and my husband said it was better than his moms!
  • feeby64
    5 DEC, 2007
    This brisket was my first and it came out fantastic! So tender, it fell apart but no one cared because it was so delicious. Tip for the need to use a food mill because it all ends up in the food processor after it's cooked anyway.

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