That is a European Jewish version of brisket. It is seared with pepper and flour, removed, then tons of onions are cooked down, the brisket is returned on top of the onions, smeared with tomato paste and kosher salt, and one carrot is added, yes one. It is then roasted for a few hours then sliced. Done well, it is excellent. Do I prefer a good Texas brisket, absolutely. I do that type, my wife does this version.Sharpshooter said:This picture ruined my desire for brisket.AggieZUUL said:Slicer97 said:
Cornyn is concerned about overregulating something?
His brisket job is unregulated, for sure.
This picture though...wow, that looks pitiful. Not sure you could force me to try that at a Passover or Hanukkah dinner?
