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Brisket Not Yo Momma's Holiday Brisket Recipe

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This recipe for Brisket Not Yo Momma's Holiday Brisket, by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heidi Anne Duerr
Added: Tuesday, January 25, 2011


1 (4 lb.) beef brisket
2 T. paprika
1 T. salt
1 tsp. black pepper
2 T. granulated garlic
1 (28 oz.) carton low sodium beef stock (note: not broth)
cup red wine
3 to 4 large onions, sliced, divided
1 cup baby carrots
1 cup prunes
1 T. brown sugar
1 tsp. oil (vegetable or canola)
1 to 2 cloves of garlic, smashed

Preheat oven to 350 F. Rub spices evenly across all sides of the beef. Heat roasting pan over high heat on stove burners. Add beef and sear on all sides. Remove pan from heat. Pour in beef stock and red wine. Add enough water so the liquid level is about 1 inch deep. Scatter one onion's worth of onions around the pan. Scatter carrots and prunes. Add brown sugar. Cover with aluminum foil, and put roasting pan in oven. As brisket begins to cook, add oil to a large saute pan and then add remaining onions, cooking over medium heat to caramelize. This should take about 40 minutes. After the brisket has been in the oven for about an hour, add the caramelized onions and smashed garlic to the liquid. Stir and taste for seasonings (salt, pepper). Keep covered and cook another 3 to 4 hours, or until the meat is fork tender. Let meat rest about 20 minutes before serving. Serve pan gravy, onions, carrots, prunes alongside the meat, preferably with a big ol' piece of fresh Challah!

Personal Notes:
Personal Notes:
Why this is special: Mom's brisket is good, but this takes her basic recipe to a whole new level with fresh ingredients and some sophisticated flavors. It has the soul of mom's recipe, but is dressed up and ready for a night on the town!




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