Serious Eats: Recipes
Really Good Brisket
Bruce and Eric Bromberg, the brothers behind the now nine-restaurant Blue Ribbon phenomenon, have eaten their fair share of brisket. After many years of it at family holiday meals, they embarked on a personal quest to create an exceptional version (that wasn't a dried-out, stringy mess). In this recipe from their soon-to-be-published Blue Ribbon Cookbook, just in time for Passover, they include their mom's touch of keeping the aromatic vegetables in the pot, which get pureed all up into a rich, full-bodied and luscious sauce for the brisket.