Mom’s Brisket by Michelle Bernstein
"“Well . . . I added the ketchup, but the rest is basically Mom’s. I’ve been eating this all my life, and it’s never once been dry or tough. The trick is, you cook it, cool it, slice it, and then reheat it in its own gravy when it’s time to eat. For a big group, it’s a dream come true.”..."
INGREDIENTS
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Onion Sauce
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1⁄4 C. canola oil
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4 C. onions (about 2 large onions), thinly sliced
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2 C. carrots (about 2 medium carrots sliced 1?4 inch thick), sliced and peeled
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4 cloves garlic, chopped
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2 bay leaves
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1 tsp. kosher salt
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1 tsp. freshly ground black pepper
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1 tsp. onion powder
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1 tsp. garlic powder
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1 C. chicken or beef broth
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1 C. ketchup
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1⁄2 C. whole-grain mustard
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2 envelopes Lipton’s onion soup mix
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1⁄3 C. Worcestershire sauce
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1⁄4 C. fresh flat-leaf parsley, minced
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1 brisket (preferably first cut), about 6 pounds, with a good amount of marbling
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About 2 C. beef broth
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2 Tbs. fresh flat-leaf parsley, chopped
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