Having people over for brunch? This make-ahead recipe is packed with flavor and will leave your guests wanting more!
If you’re planning on poaching more than one persimmon, you need to make sure the slices are spread apart (even persimmons don’t like crowded places!).
If the saffron tea doesn’t cover all the slices, measure the extra amount of liquid needed and adjust the other ingredients accordingly.
If you’re cooking for a special someone and want to impress them, then this brisket recipe is the way to do it.
Think of this recipe as your wingwoman… Just pull it up when they’re over and let them know what trenches you had to crawl through to feed them this heavenly dish.
And if they need an extra hint then just let them read this:
The person making you this brisket thinks you’re awesome!
Maybe play U Got It Bad while you’re at it? Too corny? Either way, this recipe will speak (sing?) for itself!
Notes
* Marinate the brisket a day ahead. If you’re running short on time then marinate it for at least 30 minutes
** If the gravy is too thick then add water. If it’s too runny then reduce the liquid in a pot over a stove until it’s thick enough to coat the back of a spoon.
SALTED & PLATED 