Very tender and out of this world.
This is a different type of brisket recipe of eastern Jewish European influence. Unlike most briskets that are cooked in the oven, this brisket is simmered. Best to prepare a day or so in advance; by refrigerating the brisket becomes firm and makes it easier to trim fat off and to slice. Freezes and reheats well.
A beef brisket that starts off a little sweet and finishes with a little heat. Use the pan juices to make gravy. This can also be done in a slow cooker.
A big-flavored marinade gives this brisket big taste. Add in some veggie friends at the end of cooking and you've got a meal fit for any gathering.
This will feed a lot of people. I cooked this for my church group and everyone loved it.