Rosh Hashanah Prep: Carne con Papas

Rosh Hashanah is right around the corner, and if you’re anything like me, you’re already planning what to serve on your festive dinner table. It’s usually a given that I’ll prepare my family brisket recipe, but this year, I was thinking I’d spice things up with my Carne con Papas. Carne con

This traditional Cuban dish is a favorite of my meat-and-potatoes Midwestern husband, as it literally translates to…what else?  Meat and potatoes.

To read more about my Carne con Papas story, check out the post I wrote for The Nosher at

From The Cuban Reuben to you… I wish you a happy, healthy, and prosperous new year.

Thanks for reading!

2 Replies to “Rosh Hashanah Prep: Carne con Papas”

  1. Jen,

    There are so many ways to prepare a brisket…some successful…some not. Would you kindly discuss methods about approach, temperature, moistness, keeping warm, and serving,?

    Hugs, and Shana Tova,


    1. Nate,
      I have lots of tips or brisket. You may consider signing up for the Jewish Holiday Cooking series I teach at Temple Emanuel. I cover all the basics there!

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