I tackled the brisket today. The meat was vacuumed sealed so there was no way to tell just how much fat was on it. Not too bad.I cut about 1/3 rd.off to freeze. The rest just did fit in my super large crock pot. The recipe
called for 1 cup of brandy, added to the caramelized onions and cooked for a minute. It really tasted good. Now that the meat has cooked for 8 hours on low, I can’t taste the brandy at all. Maybe I’ll add a little when I skim the fat later. I had
a hard time getting the meat out of the crock pot. It was so tender that it was falling apart. Now I can relax, the first step of cooking is almost done. My son is making chicken soup and matzoh balls. As far as I’m concerned,after I make charotzi we
can stop cooking. All my dietary needs will have been met.