Grandma Sylvia's Brisket

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The was a recipe my mother made and has been used by my sister and i use for jewish holidays, specifically passover and rosh hashanah and yom kippur eves. it is simple, but extremely tasting and tender. A number of my non-jewish friends now make this in lieu of ham for their holidays.

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Steps

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Brown brisket in a frying pan on both sides.

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Place in a deep pot.

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Add sauce , water , onions , carrots , and seasoning.

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Add sliced mushrooms.

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Brisket should be covered by the sauce.

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Bring to a boil.

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Then let simmer for 2-1 / 2 hours.

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Simmer until fork tender.

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Let pot cool and place in the frig over night.

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When cold.

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Skim fat from top of sauce in pot.

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Remove brisket.

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Remove fat from surface of brisket.

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Carve ~1 / 4 slices across grain.

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In a foil pan , cover base with some vegetable and sauce.

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Layer the brisket on the sauce and vegetables , and then cover the brisket with more sauce and vegetables.

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Repeat as necessary.

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Cover the pan with heavy aluminum foil.

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Brisket can be stored in frig or frozen until needed.

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When preparing for eating.

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Let brisket thaw over night take thawed , cooked brisket and place in oven at 300 for one hour , and serve.

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Ingredients

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beef brisket, tomato paste, water, sliced mushrooms, onions, carrots, sugar, garlic powder, salt, pepper