This is the final post before Rosh Hashana. In earlier posts, I talked about traditional vegetable dishes and baked goods. Now it’s time to talk brisket.

In our house, we’re having brisket three ways for the holiday. After all, it’s a three day event this year: two days of Rosh Hashana immediately followed by Shabbos. So we’re doing the sweet and sour brisket from Epicurious, this tzimmes from Grossinger’s, and plain old brisket brisket, the way Bubbe made it with bay leaf, garlic, onion, pepper, and paprika.

No matter how you slice it, it gets gobbled up a lot faster than it took to cook it!

Shana Tova.