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Nicole’s Recipes: Grandmom Annie’s Brisket

by Nicole on February 12, 2013

For as long as I can remember we had Grandmom Annie’s brisket several times a year at home.  My mom modified the recipe slightly and once I was out of college and living on my own I called my grandmother to get the recipe directly from her and realized my mom had changed it! She omitted the relish but I like it best how Grandmom made it since it had a slightly sweeter taste.  This recipe is time consuming but not difficult.  The brisket really is delicious and just the smell reminds me of Grandmom Annie!

Nicole’s Recipes: Grandmom Annie’s Brisket

Ingredients

  • 5 lb brisket, flat cut, first cut
  • 5 lbs yukon gold potatoes
  • 1 bag baby carrots
  • Worcestershire sauce
  • 3 large onions, chopped
  • 4 garlic cloves, chopped
  • 1 medium jar sweet relish
  • 1 envelope Lipton beefy onion soup mix.
  • Vegetable oil

Instructions

  1. Wash the meat off and dry it, season with salt and pepper.
  2. In a large dutch oven on high heat, sear the brisket on all sides until carmelized
  3. Remove beef and set aside
  4. Pour vegetable oil in the bottom of the dutch oven until covered and sautee onions and garlic.
  5. Add some worcestershire sauce for taste and color.
  6. Cook until onions are very very soft.
  7. Rub brisket with sweet relish on both sides - I coat it, usually use the whole jar of relish
  8. Add brisket with relish back to the pot with the onions and add one envelope of lipton beefy onion soup mix (strain out the onion pieces and discard them)
  9. Add hot water to cover the brisket
  10. Put on high and bring to boil, put on lid and lower heat to a simmer.
  11. Check periodically to make sure still at a simmer and cook for 3-4 hours until beef is fork tender.
  12. Remove beef from liquid and put in refrigerator.
  13. Add 5 lbs peeled and quartered yukon gold potatoes and a bag of baby carrots to the boiling liquid the beef cooked in. Cook vegetables until tender.
  14. Remove beef from refrigerator and slice against the grain as thin as possible.
  15. Add sliced beef back to warmed liquid and vegetables and serve.
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{ 3 comments… read them below or add one }

1 Debbie Welchert February 14, 2013 at 6:10 pm

This sounds so good. I’m going to have to make this for my husband. It would be a nice surprise for him. Yummy!

2 Rosie February 18, 2013 at 4:48 pm

I haven’t had brisket in soooo long & I luv it!! This recipe has inspired me to hurry up and make it while it’s winter and it is so fun to have it cooking away in the kitchen and then warming us up as we eat it!!

3 Kristen February 23, 2013 at 11:31 pm

I’ve never tried making brisket, but this makes me want to!

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