For the longest time I thought Challah was just too hard to make. It would always come out dry and tough. This recipe came out perfectly! It was soft and delicious and I can now confidently serve home made Challah bread to my family!
I have made this brisket for the past 2 years for Passover Seder. Both times it has come out beautifully! Instead of cooking in a pot on the stove I browned the meat in a pan and they placed the meat in a slow cooker for 12 hours on low. This is perfect because I can start the meat in the morning before work and it is ready when I am ready to have guests over in the evening. The meat is tangy and sweet. This is perfect served with Cole-slaw.
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