Yes, I made a recipe for capons (sourdough stuffed ones) back in Elul. I am anything but a one-trick pony, but I also believe in sticking with what succeeds. Obviously bread wasn’t an option for stuffing these babies, so I thought to elevate the dish by adding a rich pulled brisket. They are delish out of the oven or even warmed on the hot plate. My capon aspirations are finally complete.
Yields 4 capons or 8 mini capons