How to Make Quick Mom's Brisket

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Mom's Brisket. Place onions on the bottom of the pan. Pat the brisket dry and season with salt and pepper to taste. Mix all of the remainder ingredients to form a rub.

Mom's Brisket Roast salt and pepper to taste additional water or stock, if needed Combine the ingredients in a large Dutch oven with a cover or a covered casserole. Put the meat in and spoon some of the sauce over the top. Place the brisket in a roasting pan and cover the baking pan with a lid, or seal it well with foil. You can cook Mom's Brisket using 0 ingredients and 0 steps. Here is how you cook it.

Ingredients of Mom's Brisket

Meanwhile, heat the oil in a small pot over medium heat. Cover loosely with plastic wrap and refrigerate overnight. Set a rack inside a roasting pan. Season the brisket generously with black pepper.

Mom's Brisket instructions

Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. For the Onion Sauce In a large sauté pan, heat the canola oil over medium heat until it shimmers. Season meat with a little salt and pepper. Five Jewish moms battle it out for the Best Brisket title! It was Grandma Rita's recipe, but she didn't mind that my sister and I called it Mom's brisket.

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