Continuing with our Jewish theme from yesterday, I made this brisket (Barefoot Contessa Parties!). I don’t know why or how beef brisket became associated with Jewish holidays, but I can see why the tradition continued. Based on my previous disappointments (here and here) and advice from my more brisket-experienced friends, I changed the cooking directions from the recipe (3.5 hours in the oven at 350 degrees) and cooked the brisket (and all of the other recommended ingredients) in the slow cooker for 10-11 hours instead. This time, I was not disappointed, and I would not hesitate to make this meal for guests. We served it with steamed green beans on the side.
Even though I’d never actually cooked brisket at home before (with the exception of corned beef), we have a silly little family song that we sing to the tune of Laurie Berkner’s “Victor Vito”:
In our family, though, we made up new words using the names of our dogs: “Hey Georgia, Hey Tippet, let’s eat some beef brisket!”
