Mom's Holiday Brisket

How to Making Recipes Mom's Holiday Brisket using 14 ingredients and 4 steps

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You can cook Mom's Holiday Brisket using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients make Mom's Holiday Brisket

1. You need 5 lb Whole or first cut or top cut brisket (could be 4-5 lbs).
2. It's 2 large or 4 smaller onions, sliced thinly.
3. You need 8 Carrots, sliced on diagonal, or even more if you wish.
4. It's 1/2 Bottle of red wine if whole cut. Add whole bottle if dryer top cut..
5. You need 1 Pepper sprinkled on both sides..
6. Prepare 1 Garlic powder sprinkled on both sides.
7. It's 1 Dried thyme sprinkled on both sides.
8. You need 1 Onion powder sprinkled on both sides.
9. It's 8 Allspice berries.
10. Prepare 3 Bay leaves.
11. It's 1/2 envelope Onion soup mix.
12. You need 8 Mushrooms, washed and quartered.
13. Prepare 8 oz Can tomato paste.
14. You need 1 Very small amount of olive oil.

Mom's Holiday Brisket step by step

1. If you have a whole cut, ask butcher to trim some fat off. If not, trim it yourself. Leave a thin layer for flavor. Wash and dry brisket. Sprinkle pepper, garlic, onion powder and thyme over both sides of brisket. Put small amount of olive oil in bottom of roaster. If necessary, slice brisket in half to fit. Note: after its done, brisket will have shrunk about 1/5-1/4, so judge whether you need to cut it. Turn burners on stove onto medium, and place roaster on burners. Brown brisket on both sides. If your roaster isn't flame-proof, brown it in something that is..
2. Place sliced onions on bottom of roaster, and place brisket on top of it. Sprinkle carrots and mushrooms (if using) under, and around brisket. Sprinkle onion soup mix over meat. Pour red wine over all. Spoon tomato paste around brisket, and mix with wine as best you can. Add remaining ingredients around meat. Take sheet of heavy duty aluminum foil, and seal tightly all around. Place in 350°F oven for 90 minutes, and take out, open and flip. Check liquid level. If it seems to be drying out, or at some time in oven smells like it is (burning smell), add more Warner or beef broth..
3. After first 90 minutes, flip and bake for another 90 minutes. Take out of oven after 3 hours, and cool for 10 minutes or so. Take out of pan and place on cutting board with runnels to catch the liquid. Brisket now needs to be sliced across the grain. If you have doubts as to where this is, ask butcher when you first purchase it. Slice meat thinly, and place each on plate. When done. Slide. Slicers into liquid and recover with foil tightly. Bake for 1 hour more..
4. It is best to make this the day before, and refrigerate overnight. You can lift off any fat very easily. I always slice, then refrigerate overnight, and finish the the last hour of cooking tome on the day I want to serve it. Delicious, even when it falls apart. I even freeze any leftover gravy to use later. Serves approximately 10-12, especially if you have a 5lb.brisket. Takes 4 hours in total.

Mom's Holiday Brisket - How do I know my mom's brisket is the best and my opinion is not simply a personal bias? This brisket is perfect for a traditional Jewish holiday dinner, but it's also great anytime, and the leftovers. Instant Pot Brisket takes just a fraction of the time it would take in the oven or slow cooker. Add a simple rub before cooking and then slather in BBQ sauce before serving. mom and son nature mother listening to son adult siblings adult and mom mother and son adult Smiling young man visiting mature elderly mommy, enjoying spending free leisure holiday time. Brisket with Pomegranate-Walnut Sauce and Pistachio Gremolata. Don't have eight hours to wait on a brisket to cook? This recipe gets it done in less than half the time and is packed with. Thank you and good luck