Mom's Holiday Brisket

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, mom's holiday brisket. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Mom's Holiday Brisket is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Mom's Holiday Brisket is something that I’ve loved my entire life. They are nice and they look wonderful.

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. Holiday Beef Brisket When I was a child, my mom would make her Holiday Beef Brisket on Jewish holidays and other special occasions. Everyone gathered around the table to enjoy the tender slices of meat alongside nicely browned carrots and potatoes.

To begin with this recipe, we have to first prepare a few components. You can have mom's holiday brisket using 14 ingredients and 4 steps. Here is how you can achieve it.

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

Pour the onion soup on top of the brisket. Add the cider and white wine until it is about an inch up the brisket. Adam Sobel's mom made a brisket that was not, to put it mildly, a family favorite. With a little tweaking, he came up with this version, which his family now enjoys.

Instructions to make Mom's Holiday Brisket:
  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

Adam Sobel's mom made a brisket that was not, to put it mildly, a family favorite. With a little tweaking, he came up with this version, which his family now enjoys. Place the brisket, fat side up, in a large casserole or Dutch oven with a tight-fitting lid. Toss in the onions, carrots, and bay leaves. If you are using the tomato paste, blend it into the broth then pour over the meat and vegetables.

So that is going to wrap this up with this special food mom's holiday brisket recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!