I take such pride in this dish. To me, being Jewish is all about traditions, and in Jewish families, brisket is a tradition in and of itself. We’re talking tender, fall- apart brisket in an incredibly simple sweet and savory sauce (trust me on the ketchup). But food knows no religion. In fact, a few of my goyim friends now include this Jewish Brisket on their Christmas and Easter tables!
Notes: If using a 2–3-pound brisket, reduce the pressure cooking time to 55–60 minutes. Brisket tastes even better the next day. The day or night before you wish to serve it, make the recipe and then, once sliced, transfer the brisket and the sauce to an aluminum pan and refrigerate, covered with aluminum foil, overnight. When you’re ready to serve, reheat the whole pan with the foil on top in the oven for about 30 minutes at 350°F.
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