Want a better Passover brisket? You need to know your cuts

Though most of my brisket experience has been spent at the smoker or the grill, I have fond memories of braised brisket, which I usually enjoyed during Passover with my Jewish relatives.

Most butchers end up grinding the point for burger meat, mistakenly (at least in my mind) assuming people won't want a fattier cut.

If you don't have a butcher in your neighborhood who can provide this for you, you can order the point from any number of online retailers, including Master Purveyors (one of the largest sellers of meat in the country).

Though the recipe is written for an oven braise, if you have a slow cooker with a saute setting, it's easy to do it in that.

1 teaspoon kosher salt

1 tablespoon chopped fresh thyme, plus extra to garnish

1 cup (about 1 ounce) dried porcini mushrooms

In a small bowl, stir together the salt, garlic powder and pepper.

Brush any exposed meat (where there is no fat) with olive oil, then season all over with the spice mixture.

Add the onion soup, tomatoes, wine, thyme, mushrooms and carrots.

Stir gently to combine, then cover and roast in the oven for 4 to 6 hours, or until the brisket is tender, but not falling apart.

Nutrition information per serving: 440 calories; 180 calories from fat (41 percent of total calories); 20 g fat (7 g saturated; 0 g trans fats); 125 mg cholesterol; 650 mg sodium; 13 g carbohydrate; 2 g fiber; 5 g sugar; 44 g protein.