July 26, 2016
“Hi Tania
Here is a pic of the brisket I served on Shabbat. It was quite spectacular one of our guests said it was the best meat she had ever eaten. I braised it for 9 hours at 300. Finished under the broiler with an internal temp of 210F. It was fork tender and very tasty. … Put me down for another brisket ….
Thanks a bunch..”
– Bruce (Toronto, ON)
