Entrees » Beef Brisket
Louisa Kasdon prepares a traditional Hanukkah meal, and her signature dish. Lean brisket very slowly cooked in beer, atop carrots and onions - what more could you want in a comfort dish? Great as an entree and perfect for sandwiches although as Louisa says, the likelihood of having any leftovers is "not bloody likely."
Posted Tuesday, April 26, 2011, at 2:11 am by danny hernandez:i followed every step i put it on my smoker vantastic
Posted Tuesday, January 5, 2010, at 6:00 pm by josephine219:I always prepare this the "day before", cool it overnight in the fridge. next day: skim off and remove any unwanted fat and slice it cold. it is much easier to slice that way. reheat in "juices" and voila!
Posted Saturday, April 11, 2009, at 2:38 pm by Mama Marj:What an easy-to-follow and charming video1
Posted Sunday, December 21, 2008, at 8:52 pm by Lynne:i made this today in the midst of the blizzard. perfect day for it. first time making brisket. came out beautifully. used chimay trappist ale. good stuff. this is so easy. everyone should make it. thanks for making it so easy to follow, louisa!
Posted Friday, December 19, 2008, at 2:59 pm by Jessie Zubatkin:Now I know how to be in the good brisket slicing club! Thanks Lousia!
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