Copycat Mom’s Brisket by Michelle Bernstein Recipe

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Recipes.net Team Published: May 12, 2020 Modified: September 17, 2020
Copycat Mom’s Brisket by Michelle Bernstein Recipe

This brisket recipe by American chef Michelle Bernstein is perfect for a big group. It does take a while to prepare and cook so make sure to cook it in advance. Once ready to eat, just reheat it in its own gravy and serve warm.

How To Make Copycat Mom’s Brisket by Michelle Bernstein

Onion Sauce

  • 1/4 cup canola oil
  • 2 large onions (thinly sliced, 4 cups worth)
  • 2 medium carrots (peeled and sliced 1⁄4 inch thick, 2 cups worth)
  • 4 garlic cloves (chopped)
  • 2 bay leaves
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 cup chicken broth (or beef broth)
  • 1 cup ketchup
  • 1/2 cup whole-grain mustard
  • 2 envelopes Lipton Recipe Secrets Onion Recipe Soup & Dip Mix
  • 1/3 cup Worcestershire sauce
  • 1/4 cup fresh flat-leaf parsley (minced)

Brisket

  • 6 lb brisket (preferably first cut, with a good amount of marbling)
  • 2 cups beef broth (use as needed)
  • 2 tbsp. fresh flat-leaf parsley (chopped)
  1. Preheat the oven to 400°F.

For the onion sauce

  1. In a large sauté pan, heat the canola oil over medium heat until it shimmers.
  2. Add the onions and cook for 10 to 12 minutes, stirring occasionally until soft and golden brown.

  3. Add the carrots and cook, stirring occasionally for 4 minutes.

  4. Add the garlic and bay leaves, cooking for 2 minutes longer.

  5. Season with the salt, pepper, onion powder, and garlic powder. Stir until fragrant, for about 1 minute.

  6. Pour in the broth and mix well. Remove from the heat.

  7. Whisk in the ketchup, mustard, onion soup mix, Worcestershire sauce, and parsley until fully incorporated.

For the brisket

  1. Place the meat, fat side up, in a roasting pan or baking dish just large enough to accommodate it.
  2. Pour the onion sauce over the brisket and cover the pan tightly with aluminum foil.
  3. Place in the oven and cook for 2 hours.
  4. Reduce the oven temperature to 350°F and continue to cook for 2.5 hours longer.

  5. Remove from the oven and reduce the oven temperature to 325°F.
  6. Remove the foil, spoon some of the sauce in the pan over the brisket, and return the pan to the oven, uncovered.
  7. Cook until the meat is tender when pierced with a fork, for about 30 minutes longer. Baste the brisket every 10 minutes or so with the sauce while cooking.

  8. Remove from the oven and let the brisket cool to room temperature in the pan.

To serve

  1. Preheat the oven to 325°F.
  2. Transfer the cooled brisket to a cutting board and slice it against the grain as thinly as possible.

  3. If the remaining sauce is too thick, dilute it with as much broth as needed to achieve the consistency of a thick gravy.

  4. Add the meat slices to the sauce and cover the pan with aluminum foil.

  5. Reheat the brisket in the oven until warmed through, for about 30 minutes.

  6. Serve the meat immediately on a warmed deep platter with the sauce spooned on top and garnished with parsley.

How To Make Copycat Mom’s Brisket by Michelle Bernstein

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Prep: 5 mins
Cook: 5 hrs 20 mins
Total: 5 hrs 25 mins
Serves:
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Ingredients

Onion Sauce

  • 1/4 cup canola oil
  • 2 large onions, thinly sliced, 4 cups worth
  • 2 medium carrots, peeled and sliced 1⁄4 inch thick, 2 cups worth
  • 4 garlic cloves, chopped
  • 2 bay leaves
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 cup chicken broth, or beef broth
  • 1 cup ketchup
  • 1/2 cup whole-grain mustard
  • 2 envelopes Lipton Recipe Secrets Onion Recipe Soup & Dip Mix
  • 1/3 cup Worcestershire sauce
  • 1/4 cup fresh flat-leaf parsley, minced

Brisket

  • 6 lb brisket, preferably first cut, with a good amount of marbling
  • 2 cups beef broth, use as needed
  • 2 tbsp. fresh flat-leaf parsley, chopped

Instructions

  1. Preheat the oven to 400°F.

For the onion sauce

  1. In a large sauté pan, heat the canola oil over medium heat until it shimmers.
  2. Add the onions and cook for 10 to 12 minutes, stirring occasionally until soft and golden brown.

  3. Add the carrots and cook, stirring occasionally for 4 minutes.

  4. Add the garlic and bay leaves, cooking for 2 minutes longer.

  5. Season with the salt, pepper, onion powder, and garlic powder. Stir until fragrant, for about 1 minute.

  6. Pour in the broth and mix well. Remove from the heat.

  7. Whisk in the ketchup, mustard, onion soup mix, Worcestershire sauce, and parsley until fully incorporated.

For the brisket

  1. Place the meat, fat side up, in a roasting pan or baking dish just large enough to accommodate it.
  2. Pour the onion sauce over the brisket and cover the pan tightly with aluminum foil.
  3. Place in the oven and cook for 2 hours.
  4. Reduce the oven temperature to 350°F and continue to cook for 2.5 hours longer.

  5. Remove from the oven and reduce the oven temperature to 325°F.
  6. Remove the foil, spoon some of the sauce in the pan over the brisket, and return the pan to the oven, uncovered.
  7. Cook until the meat is tender when pierced with a fork, for about 30 minutes longer. Baste the brisket every 10 minutes or so with the sauce while cooking.

  8. Remove from the oven and let the brisket cool to room temperature in the pan.

To serve

  1. Preheat the oven to 325°F.
  2. Transfer the cooled brisket to a cutting board and slice it against the grain as thinly as possible.

  3. If the remaining sauce is too thick, dilute it with as much broth as needed to achieve the consistency of a thick gravy.

  4. Add the meat slices to the sauce and cover the pan with aluminum foil.

  5. Reheat the brisket in the oven until warmed through, for about 30 minutes.

  6. Serve the meat immediately on a warmed deep platter with the sauce spooned on top and garnished with parsley.

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