In a delicious twist on the classic brisket, Chef Michael Solomonov chops the braised meat and vegetables, then layers them between pieces of matzo in a casserole dish. To get a head start, prepare the brisket and vegetable filling a day in advance; let cool to room temperature, cover and refrigerate. Just before serving, place the filling in a large saute pan, cover and rewarm over medium heat, then assemble the casserole as directed.
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