Grandma's Famous Brisket

As the end of March nears... my mind is focused on one thing and one thing only. What's that you say? The smell of fresh flowers? No....The smell of my Grandma Selma's brisket bubbling in the oven. Every family has their own  Jewish Brisket recipe under lock & key usually only willing to spare a few details.. ketchup, French Onion Dip mix... 

My Grandma & I :)

Check out my Grandma's Famous Brisket recipe below.. your taste buds may never be the same

BRISKET RECIPE

4 lb. brisket (remove fat) 

2 cans Manischewitz Tomato w/ mushroom sauce in the can

1 small can button mushrooms or fresh

1 lg. onion

3 carrots peeled and sliced 

2 cloves crushed garlic

1/2 cup dark and heavy kosher wine

1/4 to 1/2 cup brown sugar to taste

slice onion and layer on bottom of foil or glass rectangular baking dish

salt and pepper brisket

place on top of onions, fat side up

mix rest of ingredients together and pour over brisket

place button mushrooms arounds the meat

cover w/ foil and seal tightly

roast for 3 1/2 hours or so

remove meat from sauce 

cool then thinly slice meat

if hard, slice meat back in and cook until soft

cover again and add more sauce if it dries up (make sure meat is in gravy or it will dry up)

(Better to cook a day or two before-and reheat the day of)

cook until meat is fall apart tender 

**you can add water or another can of tomato sauce if you want it more soupy

Can you tell my grandma wrote this recipe? A little bit of this-a little bit of that.