Not Another Brisket!

I just couldn’t help myself. It was just before the Passover holiday and I had planned to make Joan Nathan’s delicious brisket recipe but lo and behold the recipe calls for soy sauce and mustard-2 ingredients that an Ashkenazi Jew cannot eat on Passover as they are considered kitniyot. I was in a panic-I had my heart set on making THIS brisket for seder night. Well there is nothing like Google to save the day. I found this wonderful adapted recipe from The Spruce.  As suggested, I substituted garlic for the mustard powder. I marinated the brisket overnight and put it in the oven at 5:30 AM on Passover eve. The brisket was ready by 10:30 AM. I sliced it cold-put it back in the oven before serving.

What can I say it tasted like BUTTA (pareve of course)!

Enjoy.

Gio

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