Cook the Book: Boiled Brisket
Today's recipe from this week's featured cookbook, Arthur Schwartz's Jewish Home Cooking, is for Boiled Brisket. Boiling beef, of course, doesn't make for the greatest-looking dish, but if you've ever had boiled brisket, you know that beauty is only skin deep—or that it's in the mouth of the beholder. A bonus with this dish is that you can serve the broth over lukshen (fine egg noodles) as a first course.
