While some cooks like to get creative with their ingredients, flavoring their brisket with anything from chili sauce to cranberry juice, I think the best brisket is cooked the way my family has always done it—with tons of onions, a little tomato, red wine, mushrooms, and carrots. It’s a simple yet classic combination. To get a jump start on this recipe, you can season the brisket up to 1 day ahead.
Serve with potato pancakes or mashed potatoes, and offer hot mustard, horseradish, and applesauce at the table.
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This has been my go-to brisket recipe for many years. It's always a big hit, it's straightforward and delicious! Plus, I love the beautifully flavoured leftover fat at the end (I scoop it all up, render it in a low oven for a few hours, then strain, refrigerate, and save the gorgeous orange fat - it makes a fantastic, flavourful cooking base for so many dishes). Hands down the tastiest, tenderest brisket recipe I've tried. (I do cook it about an hour more than the recipe calls for - it turns out much more fall-apart tender that way.)
Followed as written but used white mushrooms. At end we had an awful lot of leftover onions, so we split the onions in half, half went with the mushrooms and carrots; half got liquefied in the blender and got mixed with the strained liquid as gravy. Fabulous!!!!
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