Mama’s ‘Made with Love’ Brisket

Before I posted this recipe, I asked my mom for permission. This is her recipe that she makes every year at my parent’s Hannukkah party and maybe it was supposed to be a secret! But no, she was very generous and only had one stipulation: if I post it, it has to be called ‘Made with Love’ brisket. Why? Because she loves to make it, because everyone loves to eat it, because she loves making it for the people who love to eat it; and now I love to make it for people who love to eat it! Oh and did I mention it simply tastes amazing? So when you make this recipe, think about not only the joy of cooking, but the joy of eating it with friends and family.

Also, when I eat brisket it never looks this pretty. It’s usually a plate of meat with potatoes, carrots and onions covered with sauce. However, that wouldn’t make a great photograph. So I give you: the fancy version!

made with love brisket

Ingredients
Source: Mama
(Serves 10-12)
5 lb. lean brisket
2 cups lemon juice
2 cups brown sugar, plus about 1/2 of a box, divided
4 T. mustard
2 cups Heinz chili sauce
1 cup worscheshire sauce
2 onions sliced
2 packages onion soup mix
3 small bottles blackberry or concord grape Manoschewitz wine
salt, pepper
2 cups carrots, peeled and chopped
5 red potatoes, peeled and chopped

Directions
Preheat oven to 350

NOTE: Can be made a day ahead.
1. In a blender, combine lemon juice, 2 cups brown sugar, chili sauce, mustard and worscheshire sauce
2. Place roasting pan on stove top, add 1 tablespoon or so of olive oil and turn to high heat. Sear each side of brisket for about 1 minute on each side. Remove meat and set aside on plate.
3. Lay sliced onion on bottom of pan. Place brisket on top.
4. Pour blended sauce over. Add wine till completely covered.
5. Sprinkle onion soup mix, salt, pepper.
6. Bake, covered 2 hours. Remove from oven, slice thin againt the grain.
7. Return meat to pan, add carrots and/or potatoes. Bake one more hour, covered.
8. Remove from oven. Separate meat, onions, potatoes and carrots from sauce and set on a platter.
9. Place roasting pan with sauce over high heat on stove top again. Add about another 1/2 box of brown sugar to sauce in pan. Boil down, creating a reduction” sauce. Sauce will deepen in color & thicken – takes 45 minutes or so. Return meat to roasting pan or add everything to a serving platter and serve! (NOTE#2: If you’re making this a day ahead, let the meat cool close to room temperature before storing in the fridge. When you’re ready to serve, preheat oven to 350, cover with foil and cook until heated through)

Voila!

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5 Comments Add yours

  1. julia freifeld says:

    honey, the photo is gorgeous! It’s so artistic! Thank you for the “shout out” 🙂

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