Mom’s Brisket

Michelle-Berstein-Brisket_65031

Onion Sauce

  • 1/4 cup canola oil
  • 4 cups thinly sliced onions (about 2 large onions)
  • 2 cups sliced, peeled carrots (about 2 medium carrots sliced 1/4 inch thick)
  • 4 cloves garlic, chopped
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup chicken or beef broth
  • 1 cup ketchup
  • 1/2 cup whole-grain mustard
  • 2 envelopes Lipton’s onion soup mix
  • 1/3 cup Worcestershire sauce
  • 1/4 cup minced fresh flat-leaf parsley

Brisket

  • 1 brisket (preferably first cut), about 6 pounds, with a good amount of marbling
  • About 2 cups beef broth
  • 2 tablespoons chopped fresh flat-leaf parsley

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