Perfection is an illusion! I can be proud and satisfied with the recipes I share with you, while constantly working to improve them. I think the best example of that is my Jewish braised brisket, which is the masterpiece that will never be finished. Both recipes in my last book are triumphs, but over the past few years, I took my favourite aspects of both and created a new braise with some unexpected ingredients. To fortify the punch of umami, a base of caramelised onions, mushrooms and tomato paste is deglazed with red wine, balsamic vinegar and soy sauce — swap the soy sauce for an equal amount of liquid aminos if avoiding kitniyot during Passover. After bubbling away in the oven, the tender beef is hugged by an ultrasavoury sauce, balanced with the perfect tinge of acidity and sweetness.
The greatest reward for your hard work is that this recipe lasts for days and only gets better after you’ve cooked it. This makes it my ideal candidate for stocking in the fridge, even outside of the High Holidays, ready to reheat whenever you want. Yes, it’s irresistible with potatoes whether roasted or mashed, but I think the boss move is always to serve it with pasta, letting that sultry sauce work its magic on any noodle you love. Braise be!
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