Under cooked brisket
At Coscto today I purchased an 11 lb and 6 lb brisket to cook today for Passover in a month. The goal was to cook, let it cool overnight, skim the fat, and slice when cold. I would then package the gravy and meat separately in the freezer until Passover. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude