Step-by-Step Guide to Make Ultimate Mom's Holiday Brisket

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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. Holiday Beef Brisket When I was a child, my mom would make her Holiday Beef Brisket on Jewish holidays and other special occasions.

This is one of the things my mom cooks really well. Salt your brisket and put it fat side down in the roasting pan. Layer the onions and apples around the brisket.

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, mom's holiday brisket. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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.

Mom's Holiday Brisket is one of the most well liked of recent trending foods on earth. It's enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Mom's Holiday Brisket is something which I've loved my whole life.

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

The ingredients needed to make Mom's Holiday Brisket:

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

Steps 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.

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. Then pour the crushed tomatoes and red wine, if using, on top. This Holiday Brisket is one of my more popular brisket recipes for the Jewish holidays.

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