When I was growing up, family occasions were always at my Grandmother Ada’s house. She was the matriarch of our family. I remember my Grandmother was always a class act. Grandma otherwise known as our beloved, Bubbe, always did the holiday dinners, adults at one table and us kids at another. Unfortunately, I never made it to to the big table while she was still with us. I can still remember her beautiful holiday tables. She always went all out. In my heart, I know Grandma is the reason I make such a big deal out of family dinners and making sure the table is absolutely flawless. I approach each occasion as a new canvas and an opportunity to be creative.
Success in my family, is not judged by careers or bank accounts, but by how well you can make a brisket. Really, it is true. Grandma’s brisket is the our gold standard. I achieved the pinnacle of success when I had almost my entire family over and the brisket was absolute perfection. I could not keep my uncles and brother away from the brisket long enough to serve it formally. They kept stealing pieces and saying, “Kid, you’d make Ada proud!”
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You will need one pound of brisket per person, that should give you some leftovers. There are two cuts of brisket, flat or first cut and the point or second cut. The first cut is superior. You want a nice flat cut with the fat cap left on. You can trim the fat later but it adds flavor to your brisket. if you want you can have the butcher trim it, but have them leave an even layer of fat on the brisket.
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Instructions
Cover both sides of the brisket with the onion soup mix, rub it into the meat as evenly as possible
Place the brisket in a crock pot with the fat side up
Add the beef broth, wine, onions and salt Make sure that you have enough liquid to submerge the entire brisket
Cook brisket for 5 hours on the low setting. Place the cut up potatoes and baby carrots all around the brisket and cook for another 3 hours on low.
Remove brisket from crockpot and cover with foil, let the brisket rest for 10-15 minutes. Remove foil and scrape or trim the layer of fat from the brisket
Carve the brisket against the grain for more tender slices
Garnish serving platter with vegetables and pour some juice over the brisket
If you want to make an au jus, use can use a fat separating cup to collet the au jus. Heat in a sauce pan and salt if desired. Serve in a gravy boat
