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)!
For those of you who have been following my blog, you may get the feeling that I am “brisket obsessed”-well I am. I don’t have a large repertoire of recipes I make. I am not that adventurous when it comes to my cooking. I always feel safe staying with my “tried and true”recipes, using the cookbooks that I feel comfortable with like my dear friend Rachelle’s which features many of the comfort foods of my youth.
But, my son Yehuda, the total opposite of me when it comes to cooking is always looking for a finding new ways to make our comfort foods. This time he introduced me to a new spin on my favorite-brisket. This Joan Nathan recipe is just spectacular and sumptuous-only some of the adjectives I can best use to describe how indescribably delicious the meat was. I admit that I was a bit skeptical about the coke/red wine mix but it worked. Since I made it before Shabbat I don’t have a photo but you will have to take my word for it.
Click here for this absolutely amazing recipe.