This was very good. I made some changes and I would make further changes next time. I thinly sliced garlic and inserted into thin incisions into both sides of the meat. After browning both sides I put the brisket onto a bed of sliced onions. I followed the recipe as directed, but raised the temp up to 350 and the meat still took about a total of 3 & 1/2 hrs for a 6lb brisket. Next time, I would double the beer, ketchup, and red wine.
Simply AMAZING! I followed the recipe to a "t" (used red wine). I didn't have a dutch oven large enough to sear a 5# brisket so I used my largest skillet for searing then deglazed the pan with wine. Then I used a 13x9 baking dish for baking. I covered the baking dish very tightly with heavy foil. Worked perfectly. The gravy was incredible. The baking time was spot on. I served with roasted root vegetables and Crash Hot Potatoes. Deb1, thanks a bunch!
I made this as the main course for dinner for about 100 volunteers. I made 6 briskets and they were gone almost as soon as serving. Everyone raved about the taste. It was great that while it was cooking I could get other things done. So simple, so great.
Wow, so easy and soooo good. I will be cooking this again. Thanks for a nice tender brisket, and great leftovers.
Yum! I had about 8 something lbs. so I cut it in half and doubled the gravy ingredients. I didn't sear the meat. I am too lazy for that! For the vinegar, I used cider and balsamic together because I didn't have enough cider vinegar alone. I trimmed the fat and sliced the meat and skimmed the fat from the gravy. It is in the oven now reheating. Thank you for a really nice brisket!
I have tried dozens of Brisket recipes over the years but this one is by far the best. This is the classic jewish brisket at its best, no fuss no muss! The best part is that you can add or subtract the measurements for the ingredients and it still comes out great. This is a keeper!
Absolutely wonderful recipe. It was sooooo delicious, everyone just loved it. I used a large roaster, browned on top of the stove and then in the oven for about 4 hours at 300-325, basting every couple hours. Will definately make this again! Thanks for a keeper.
I only have one word for this recipe "EXCELLENT". I used a 5 lb. piece of brisket and the only thing I left out was the pepper.....mainly because I had run out of pepper corns for the pepper mill. I think next time I will put in potatoes and carrots the last hour of cooking. Thank you so much for this wonderful recipe.
I used a 41/2 lb. boneless chuck roast, well trimmed of fat. I added 4 whole garlic cloves to the pot after everything was in there. They say sometimes less is better and let me tell you.....the smell throughout the house and finally the flavor of this melt in your mouth recipe leaves you in speechless culinary bliss!!!! I promise I will be using this recipe the rest of my life.Oh yes, and I used a 5qt. dutch oven in a 350 degree oven for 2 1/2 hrs.
This is the best brisket and the only recipe I use. You cannot mess it up.