We tried this recipe at home after my MIL made it: https://www.bostonglobe.com/lifestyle/food-dining/2019/04/08/bubbe-brisket-cooks-long-and-slow-night-before-seder/zFPWgIatlTOvJiJbaisyQI/story.html Our modifications: first, we ground up 2 tsp black peppercorns, 2 tsp kosher salt, and 2 cloves and used it as a dry rub on the brisket prior to searing it. Second, we used an Italian brand of white wine vinegar, but a Spanish sherry vinegar (which my MIL used) would be even better. Third, we used a large Dutch oven with a fitted lid to ensure moisture would lock in. Fourth, just before placing the covered Dutch oven in the oven at 325, we added 2 lb (about 10) small Yukon potatoes, trying to submerge them under the liquid. An hour later, we added 1 lb peeled, trimmed carrots to the pot, submerging where possible. Because our 4 lb brisket was about 3 inches thick, it took about 5 ½ hours to become fork-tender. At the end of cooking, we added a bit of salt to taste (about 2 tsp) and drizzled about 2 tsp white balsamic pomegranate-quince vinegar for fruitiness (to supplement the white wine vinegar, which is less fruity than sherry vinegar). We served immediately, removing the fat cap before slicing; however, that led the meat to fall apart, so the next time, we might keep the fat cap on while slicing crosswise, allowing each diner to remove the fat from his or her serving. (Apr. 2019)
Cooking Adventures 