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Savory Roast Brisket

Sephardic brisket is typically not sweetened with molasses or brown sugar (or even ketchup). If savory is your preference (it's mine) then try this recipe. You can also add small round potatoes to the roasting pan for the last hour of cooking (add salt if you do). You can also try cooking on stove top over low heat for three hours (covered).

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