Recipe: Brisket, baby.

Better late than never. Especially in regards to brisket.

I hope you all had a safe and wonderful long weekend! This recipe probably would've served you all well this weekend, but despite the holiday's conclusion and the work week's commencement, I wanted to keep the summer vibes alive. I've never made brisket before, and am fairly certain this is anything but authentic, but hot damn is it good. Regardless of my amateur status, I was pleasantly surprised by how wonderfully the flavors complemented each other and how tender the meat turned out. So pleasantly surprised in fact that I immediately regretted the decision to buy such a small piece of beef (in spite of the fact that I was only cooking for one).
My advice: double this recipe.