Also adapted from Joan Nathan’s Jewish Cooking in America, this brisket is ideal for entertaining because it’s better cooked a couple of days ahead.
For best flavour, refrigerate cooked meat in sauce mixture for 2 days. About 1 hour before serving, remove meat from sauce. Slice across the grain and place slices in an ovenproof dish just large enough to hold meat. Skim solidified fat from sauce, then spoon sauce over meat. Cover and reheat in 350F (180C) oven until hot, from 40 to 45 minutes. Sprinkle with parsley and serve.