In my column today in the Sun Sentinel, I share the recipe for Brisket from Brooks Restaurant in Deerfield Beach with readers. The brisket and gravy recipe is perfect for a Passover meal.
One tip: You’re going to want mashed potatoes with this, but if you use butter – it’s no longer kosher (no meat and dairy during the same meal).
Use a rich chicken broth instead to flavor the potatoes. Margarines (non-dairy certified kosher) also work, but I found that they’re too “fake” for my taste. Adding chopped chives or roasted garlic or roasted shallots to the potatoes also boost their flavor with no dairy.
3 responses so far ↓
1 jacksonville restaurant // Jul 22, 2010 at 4:00 pm
That looks yummy!
2 Charlotte // Dec 2, 2010 at 1:21 pm
I must be missing something, I can’t find the recipe for the Brooks brisket anywhere on this page. Can you help? It does look very good.
Thank you.
3 Jan Norris // Dec 2, 2010 at 2:09 pm
They remove the recipes from the Sun Sentinel site after two weeks; if you click on the link now, it should take you directly to the recipe.
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