Deb, I\u2019ve served your Tangy, Spiced Brisket every Jewish holiday for years, to the delight of my family. I\u2019m contemplating mixing it up this Passover, but don\u2019t want to disappoint, so I have questions. First, when you provide the weight of the brisket in your recipes, is that pre or post trim? Depending on where I buy my brisket, fat level varies greatly. This matters for several reasons, including the amount of salt needed, as well as for the meat to sauce ratio. Thanks for being an integral part of our holiday meals!<\/p>\n
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The article “Simplest Brisket with Braised Onions” for April 2025 at the provided URL Therefore, I cannot retrieve its content to rewrite it as requested. Please provide a URL for an existing article.<\/p>\n","protected":false},"excerpt":{"rendered":" Deb, I\u2019ve served your Tangy, Spiced Brisket every Jewish holiday for years, to the delight of my family. I\u2019m contemplating mixing it up this Passover, but don\u2019t want to disappoint, so I have questions. First, when you provide the weight of the brisket in your recipes, is that pre or post trim? Depending on where […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","iawp_total_views":0,"footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-2547","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-uncategorized"},"yoast_head":"\nhttps:\/\/smittenkitchen.com\/2025\/04\/simplest-brisket-with-braised-onions\/<\/code> does not exist yet and redirects to the Smitten Kitchen homepage.<\/p>\n