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Cooking Meat, Part 4 of 4
Last up! We’re rounding off our series on meats with a low-and-slow, flavorful, fall-apart brisket – including another great Rivky Tip on tenderizing your meat. And the final result? Soft. Like. Butter.
The final episode of Newlyfed marks a bittersweet moment as Rechama graduates Rivky’s culinary school, ready to bring her skills to life in her own kitchen! Thank you for joining us on this culinary journey. Comment below to let us know how these episodes enhanced your kitchen confidence and what topics you’d love to explore next!
To discover more kitchen basics, watch Rivky and Rechama on Newlyfed by Mishpacha!
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What cut was this? She mentioned both first and second cut at the beginning of the video.
How is brisket different than a roast?
Hi Yides,
They are two different cuts of meat. You can learn more by watching the meat series of the Newlyfed show 🙂
-Chana Tzirel from Kosher.com
What temperature? Thank you!
350
I missed what temperature?
Hi Johanna,
It was 350 F.
Hope your meat comes out delicious!
-Chana Tzirel from Kosher.com
Is Rechama Jaffe not ganna be in the episodes anymore?
Hi Ahuva,
Sadly, this was the final episode. We hope you enjoyed this series and learned something new!
-Chana Tzirel from Kosher.com