BBQ Brisket on a Bed of Onion Threads

 
top rib with onions

March 11th 2013By Sharon Lurie

For me, Brisket (especially on Passover) is the most 'unfahribledich' cut of beef around. You can put it on low heat to cook for hours and forget about it! Left alone it just gets softer, sweeter and love me tender! And, if left for a little too long, it allows you to call it pulled beef!