It's simple. Everybody's mother-grandmother makes the best brisket. :-)
Just like everyone's baby-grandchild is the cutest in the world. And everyone's cat is the smartest-cutest-funniest in the world.
The best EVERYTHING is the one you're used to. I remember hearing rave reviews about my friend's mom's matzo ball soup for days before going home with her for Rosh Hashanah (back in 1983). That's all I heard, the 90 minute ride from Long Island to Bergen County, NJ. Well, we got there...sat down to eat, and the soup was pale, like dirty dishwater and the matzo balls, grey and rubbery. They were actually chewy. Nothing at all like my mom's soup and matzo balls. I choked them down to be polite....and the rest of was at my parent's house eating fluffy matzo balls in rich chicken broth, she would have had to choke them down, too, and would have wondered what the rage was.
Stepping Up to the PlateI'm already pouring my pre-dinner libation when, "Oh, I forgot to mention that So-and-So is dropping by for dinner." "I hope...
I've had brisket boiled in water with little seasoning, and listened to my friend's family go on and on about how delicious it was. That's what they knew as brisket. It was nothing like mine and hey, I wasn't going to hurt her feelings, it was certainly edible, but i prefer mine.
I use lots of onions, some wine, some beef stock, maybe a cup of tomato sauce, and low heat for a long time. That's the real secret. The low heat and the long process.
