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2 yr. ago

  • Unsure, I'm not the community moderator. Though, to be fair, I don't see a lot of value in this particular post because without critical information gathering and a journalistic lens, this is just gossiping about subreddit drama.

  • I haven't had an issue with this layer so I'm not sure what to tell you. It gets soft and juicy in the process, but you can keep cooking it if you want it more thoroughly rendered. Just be mindful that there's enough braising liquid in the pan.

  • Jewish brisket is different from Texas smoked brisket. First of all, it's braised rather than smoked. It's cooked with carrots, celery and onions in a mixture of crushed tomatoes and wine and seasoned relatively simply with salt, garlic, pepper, thyme and bay leaves. While I think the smoked kinds are generally better sliced thin on a sandwich, a braised Jewish brisket is such a core memory of the Passover Sedar (the ceremonial meal described in the Haggadah) that I savor it in its own way. I've made em for Rosh Hashanah as well. All that's to say, your milage may vary and so you might not find it to your liking.

    BUT, the method is fairly simple.

    Season a whole brisket with salt and pepper, brown it in a large roasting pan. Once browned, remove it and add in your aromatics (onion, carrot, garlic, celery, whatever you want) and brown those slightly too. Deglaze with wine, add in Dr. Pepper or cola, add in tomatoes and ketchup (use less if using soda). Add the brisket back in, your herbs, then roast low and slow at around 275°F to 300°F for 3 to 4 hours, should be fork tender. Once it's cooked, pull it out, let it rest for like a half hour, slice it thin, put it back in the roasting pan with the juices, baste it, cover it, let it sit somewhere warm for another half hour while it soaks up the braising liquid.

    Ideally you want a brisket with the deckle, but if you got a first cut brisket, don't trim the fat, you wanna render that out during the cook. You can skim it off the resulting braising liquid after the cook if you'd like.

    Also the recipe isn't set in stone. Play with it! It's supposed to be a bit sweet, so I've thrown in figs and apricots, seasoned the top of sumac and pomegranate, za'atar isn't unwelcome here, if atypical.

  • The... lies of the Haggadah? The book so benign I can get copies published by ShopRite? Oh no, he's going to out the dark truth that Pesach was never meant to come with a 4 drink minimum and the secret to singing Chad Gadyah in a round while plastered! What's next? Will he expose the ancient Jewish secret to a good brisket is actually Dr. Pepper?

    Edit: Obviously this dude is a dangerous Neo-Nazi and the Earth shouldn't suffer him breathing it's precious oxygen, but we gotta laugh or else we'll cry, right?

  • While I agree with you that it should be an option to turn it off, who is telling you that you need to send a full message if someone sees you were typing?

    We're the ones making the rules for this world full of technologies and we create the social rules for them daily with our own actions. Fuck that expectation, I'm sure other people can surmise what happened even if they noticed you were typing for just a second, they're working with the same limited software.

  • Oh, sorry, I conflated those two things. So, if I'm understanding this right, you don't mind if the components were made in China or purchased from Chinese companies, but the seller of the final product cannot be a Chinese company? That's a far easier rule to satisfy.