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When we set out to find the ultimate brisket recipe, it made a lot of sense to turn to Jake Cohen, a self-described “nice Jewish boy” and New York City–based chef known for his mouthwatering recipes.
According to Cohen, there are two schools of thought in the world of Jewish brisket: tomato or no tomato. “I grew up in a tomato household, where anything other than a crimson braise would be damn near blasphemy,” Cohen told us. “However, as the one who now cooks any holiday feast, I took a trip to the dark side and converted my family with a new take on the centerpiece dish.”
That’s when French onion brisket was born. “Tons and tons of caramelized onions provide the same sweetness as tomatoes, and a glug of sherry wine adds the acidity you need to cut through the richness of the meat,” he explained. This recipe is guaranteed to convert even the most devout tomato braiser...and everyone else too.
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