Mommy Elly'S Brisket

• 2.5 pounds brisket
• 1 package lipton onion soup mix
• 1/2 cup brown sugar
• 3/4 cup ketchup
• 5 garlic cloves, crushed
• 1 14 ounce can of tomato sauce
• 2 tablespoons honey
• Salt & Pepper
• 1 large onion, cut in large wedges
• bunch of carrots, cut in large chunks
• bunch of fingerling potatoes (me) or a can of white potatoes (mom)
• mushrooms (optional)

1. Preheat the oven to 325
2. Rub the onion soup mix into the brisket. Place the brisket in a 13x9 pan
3. Mix the brown sugar, ketchup, garlic cloves, tomato sauce, honey in a small bowl and season with salt and pepper.
4. Pour the ketchup mixture over the brisket and cover the pan tightly with foil.
5. Roast for about 3 hours until it is tender when you poke it with a fork.
6. Remove from oven and slice against the grain. Return to pan.
7. If you make this the day ahead (which my mom and grandmas typically do), refrigerate overnight. The next day, continue with Step 8 after you let the brisket come to room temperature.
8. If you are not making this ahead, add the onions, carrots, potatoes, and mushrooms and cover tightly again.
9. Return to the oven for 45 minutes - 1 hour until really tender and the veggies are cooked through.
10. Enjoy with family and friends!
11. PS - I have started serving this with a horseradish cream sauce (mix horseradish to taste with creme fraiche and a handful of minced chives and salt and pepper to test) and I recommend you do the same!

brisket, onion soup, brown sugar, ketchup, garlic, tomato sauce, honey, salt, onion, carrots, potatoes, mushrooms

Taken from food52.com/recipes/4225-mommy-elly-s-brisket (may not work)