Mom's Holiday Brisket

I make this for every holiday. I m putting it here for my daughter who moved to Rotterdam, and asked me to send her the recipe.

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

Leave a Reply

Your email address will not be published. Required fields are marked *

*