Paul Finkelstein’s Best Brisket
Brisket is great the first day, but even better reheated. As a tougher piece it requires a long slow braise which will help bring out the incredible flavour. While purchasing the brisket, ask the butcher for a square end piece over the pointed as it has less fat. Any leftovers from this brisket recipe can be used for an incredible pasta sauce or in a sandwich.
