Chag sameach, everybody!
But home cooks who occasionally make their own stock should be familiar with Garten’s methods.
Let the mixture chill in the fridge for a few minutes to firm up.
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When they’re cooked, remove them and set aside.
When the brisket has browned on all sides, transfer it to a roasting pan.
Bring the contents up to a boil over medium-high heat.
Bring the mixture up to a simmer for 10 minutes.
We love that this dessertin classic Ina stylecan be made ahead of time, just like the carrots.
