Brisket for Passover
HTML-код
- Опубликовано: 6 сен 2024
- I was delighted to learn the secrets of Lynn Kutner's Brisket for Passover, and you will be too. Meltingly tender, rich and beefy, this is celebration food!
recipe at inthekitchenwit...
Video features the songs "Sweeter Vermouth" and “Off to Osaka” by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 creativecommons...
Titles created by:
Producer/Director Charmaine Parcero, charmaine.parcero@gmail.com
Director of Photography Damian Castro, www.artcontra.com
Editor Emilie Alpert, www.editsbyemil...
Production Assistant Franco Reyes, francophilia@gmail.com
And special thanks to Jade Brennan of Jade Made Foods (jademadefoods@yahoo.com) in Glen Cove, NY
This came out delicious! It's the first time I used the leeks. I will never cook it again without. Thank you for this recipe! My husband made his sandwich for lunch the next day! It pleased the whole family which is rare.
Thank you, Jacqueline, for your comment. I'm so glad it worked for you!
Bruce Beck you two are just adorable cooking together. I hope you cook together more often.
If you want really good flavor please keep much more fat on the brisket. My grandma had a kosher restaurant by Yankee Stadium for 35 years and she was the perfect Jewish cook.
Thanks a lot for nice words and support, my friend. Great greetings
The Networks missed the Boat when they failed to pair YOU TWO TOGETHER!!! Looovvveedd this episode...Loved the interaction and a great looking disk!
Thank you, Roy!
Cheers!
Bruce
I really enjoy watching Jewish cooking because it reminds me of the old days. Unfortunately I’m disabled can’t cook like this anymore. Thank you for the memories
I usually use the dry rub method but im gonna try this for my next brisket. Thanks for sharing your wisdom kind smiley lady :)
Looks delicious. Happy Passover!
Thanks so much for the comment!
Bruce
Made this and it was so delicious. Amazing rec. I am so glad to find this recipe. Thank you so much. Happy Passover from London
Congratulations
I enjoy the banter
How is that she is using the same paper towel that she dry the uncooked meat ,to clean the stove 😮. That spread the germs 🦠 😮
I was completely triggered. Cross contamination. E coli. Salmonella. Other than that....😮 loved the video😂
Looks amazing, i have to try this soon, thanks :-)
Interesting process
over sauteed veg. dry looking meat , if y salt at the end , not good.
Hi, Adrienne,
Thanks for your comment. If you want big pretty veggies, even crunchy ones, then add them whenever you choose. But Lynn's method assures lots of flavor as the aromatics melt into the braise. If you've ever cooked a brisket, then you know that it takes several hours of cooking to become fork-tender. That's why Lynn's method of two hours of slow cooking, slice, and cook slowly for another hour is so smart. If you do it properly, it will always be moist. You will also notice that we were careful to season all along the way. The "salt at the end" you refer to is called "correcting the seasoning." And in this case, it was performed hours before, or even days before serving!
Thanks for watching!
Bruce
meme
too long!!! too done!!! I was sort of turned off by the "sanitary" presentation of this video. Modernizing this video would be a very good thing. My feeling is this is a 1970's way of doing a brisket. And those poor vegetables you painstakingly preperd got cooked to death!
Hi, Timothy,
Thanks for your comment. This preparation is all about tradition. It's more 1870s than 1970s, actually. Maybe you can explain what you mean by "sanitary." I didn't get that. But if you can cook a brisket in a "modern" way and end up with something that people can actually chew, then I want a dinner invitation! The challenge is on!
Bruce
Bruce Beck I guess it is the female component of the video. So many wrong choices! But if you’re sharing her personal traditions and that is indeed a honest look at her own tradition.
I am also a Jew. And we have this dish as well. We make at least a20 pound brisket every year and ours is also very tradition laced. I didn’t realize so forgive my negativity here.
This is a home cooked meal, not a restaurant...
It's about tradition as well. If you didn't get it, you might as well don't be negative. Completly unnecessary comment
Tanna Tanna I understand what u were saying about the sanitary part. I wouldn’t have handled the meat like that either. And I definitely wouldn’t have cleaned the stove with the paper towels she used to clean the meat with. So I understand 🙂
That lady is insufferable !!