Good morning. Passover begins on Monday and, for those observing, Joan Nathan has given us her family recipe for brisket (above), which you could prepare on the day itself, but please don’t. It’s much better cooked this weekend and chilled in the refrigerator for a day or two so the flavors have time to set up — and so you can skim the excess fat from the top of the braise more easily.
As the ads for Levy’s rye bread used to say, you don’t have to be Jewish to love it. (My family’s recipe for the dish, which isn’t kosher, happens to have come from Joan as well.) Brisket on a cool April evening is a lovely thing to eat with buttered noodles — or a crisp potato kugel. And what a treat not to have to cook on a Monday night, having used the weekend to get ahead!
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