1 Review

  • Most Helpful
  • Newest
  • Highest Rating

This is a nice simple recipe for brisket. I love that there is a little sauce that goes with and the veggies turned out great as well. I had to use a corned brisket (the store ONLY had these around St. Patty's day!) and I think that made me lose some of the more subtle falvors of this dish, I really recommend following the recipe and useing a plain brisket. Made for PRMR sping 2012.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Jean April 01, 2012
Beer-Braised Brisket With Carrots and Parsnips