Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, mom's holiday brisket. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Mom's Holiday Brisket is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Mom's Holiday Brisket is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook mom's holiday brisket using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mom's Holiday Brisket:

1. Get 5 lb Whole or first cut or top cut brisket (could be 4-5 lbs)
2. Take 2 large or 4 smaller onions, sliced thinly
3. Make ready 8 Carrots, sliced on diagonal, or even more if you wish
4. Prepare 1/2 Bottle of red wine if whole cut. Add whole bottle if dryer top cut.
5. Take 1 Pepper sprinkled on both sides.
6. Prepare 1 Garlic powder sprinkled on both sides
7. Prepare 1 Dried thyme sprinkled on both sides
8. Make ready 1 Onion powder sprinkled on both sides
9. Take 8 Allspice berries
10. Prepare 3 Bay leaves
11. Make ready 1/2 envelope Onion soup mix
12. Get 8 Mushrooms, washed and quartered
13. Make ready 8 oz Can tomato paste
14. Take 1 Very small amount of olive oil

Steps to make Mom's Holiday Brisket:

1. If you have a whole cut, ask butcher to trim some fat off. If not, trim it yourself. Leave a thin layer for flavor. Wash and dry brisket. Sprinkle pepper, garlic, onion powder and thyme over both sides of brisket. Put small amount of olive oil in bottom of roaster. If necessary, slice brisket in half to fit. Note: after its done, brisket will have shrunk about 1/5-1/4, so judge whether you need to cut it. Turn burners on stove onto medium, and place roaster on burners. Brown brisket on both sides. If your roaster isn't flame-proof, brown it in something that is.
2. Place sliced onions on bottom of roaster, and place brisket on top of it. Sprinkle carrots and mushrooms (if using) under, and around brisket. Sprinkle onion soup mix over meat. Pour red wine over all. Spoon tomato paste around brisket, and mix with wine as best you can. Add remaining ingredients around meat. Take sheet of heavy duty aluminum foil, and seal tightly all around. Place in 350°F oven for 90 minutes, and take out, open and flip. Check liquid level. If it seems to be drying out, or at some time in oven smells like it is (burning smell), add more Warner or beef broth.
3. After first 90 minutes, flip and bake for another 90 minutes. Take out of oven after 3 hours, and cool for 10 minutes or so. Take out of pan and place on cutting board with runnels to catch the liquid. Brisket now needs to be sliced across the grain. If you have doubts as to where this is, ask butcher when you first purchase it. Slice meat thinly, and place each on plate. When done. Slide. Slicers into liquid and recover with foil tightly. Bake for 1 hour more.
4. It is best to make this the day before, and refrigerate overnight. You can lift off any fat very easily. I always slice, then refrigerate overnight, and finish the the last hour of cooking tome on the day I want to serve it. Delicious, even when it falls apart. I even freeze any leftover gravy to use later. Serves approximately 10-12, especially if you have a 5lb.brisket. Takes 4 hours in total

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