Hosting my first family Passover in a few weeks so decided to try a slow-cooker braised brisket recipe from America's Test Kitchen. It came out falling apart (mostly, there were some tougher parts near the edges) but the meat itself was dry before we drowned it in the jus created in the cooking process. Did I overcook it or not cook it enough? Any other slow-cooker brisket tips?
We won't believe you don't like mushrooms until you try these.
Genius Sautéed Mushrooms
Make This Easy-Peasy Dinner, Feed Yourself All Week
Great Gifts for Mom, Under $100
Clever Uses for All Your Spring Food Scraps
Save on Our Clever Italian Risotto Pan