Chef Leah Shemtov, from Chabad of Stamford, shares how to make a dish for Rosh Hashanah that everyone can enjoy.
For more from Chef Leah Shemtov, head to her
website.
Brisket Marinade
1/3 Cup Oil
¼ Cup Soy Sauce
2 T Lemon Juice
½ cup Honey
½ t garlic powder
½ t ginger powder
Scallions/onions
Marinade meat overnight. Bake covered, on low flame (275) for about 5-6 hours