Amelia Saltsman's brisket is, to put it simply, the "anti-Lipton soup version" of the beloved classic. The Santa Monica, Calif., cookbook author has been making it "pure and simple" for over 40 years, so the "essence of pure meat flavor" shines forth.
But you know there are always going to be those hungry to jazz it up with all sorts of things, even that iconic onion soup mix. Nothing wrong with that; the results can be delicious, and the funnier fixings can pass into family lore.
Whether you cook your brisket plain or dressy come Passover, which begins at sundown Friday, here's how to do it. Follow Saltsman's roasting then braising recipe, or your own method. Then flavor the braising liquid with one of our five variations.
