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. 
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 MyJewishLearning.com
From The Cuban Reuben to you… I wish you a happy, healthy, and prosperous new year.
Thanks for reading!
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,
Nate
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!