How to cook a Passover brisket that will come out tender every time

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How to cook a Passover brisket that will be tender every time: Pick the right cut of brisket, and cook it slowly. This recipe is a great place to start.

For years I was on the fence about holiday brisket, because most of the time, the meat that emerged from my Dutch oven would be dry, tough and stringy. Once in a while, however, the brisket would be sublime — succulent, tender, melt-in-your mouth decadence — and I'd fall for it all over again, only to be disappointed the next time. Same recipe with such wildly different results made me wonder what caused such variability.

After trying dozens of brisket recipes, I always come back to this one, which remains my favorite — and by a long shot. It may not be highbrow, but it's darn delicious. Food writer Olga Massov adapted this brisket recipe from her mother-in-law, who got it from her mother-in-law, who serves it during the High Holidays and Passover. Despite its commonplace ingredients — ketchup, carrots, onions — the sum of the parts is exceptional.

 

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