meanderingchef 🌟
2026-03-16 16:09 🇺🇸
The brisket and the broth are by itself already very salty.
I do often crack a little fresh salt and a little MSG after plating just to make it pop. And some more cracked pepper.
The seasoning that comes along with the brisket is usually enough and most of the flavor comes from the broth, carrots, onions and cabbage. The meat itself is very full of flavor.
You can totally add bay leaves, but you'd have to be very careful to fish them out after. Maybe about 3, I usually tuck them middle front.
This is a cheap no fuss, no stress recipe. :)
I do often crack a little fresh salt and a little MSG after plating just to make it pop. And some more cracked pepper.
The seasoning that comes along with the brisket is usually enough and most of the flavor comes from the broth, carrots, onions and cabbage. The meat itself is very full of flavor.
You can totally add bay leaves, but you'd have to be very careful to fish them out after. Maybe about 3, I usually tuck them middle front.
This is a cheap no fuss, no stress recipe. :)
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