5 stars is not nearly enough! This is a super recipe. I made it just as written, darkening the gravy a little bit. Very moist and tender. And the next day, cold sandwiches are also 5 star. Incidently, if your guests are a little late, the finished meat will hold at 170 for an hour with little loss in texture or flavor. Thanks Old Magic for posting. Janet Edited: I forgot to add the 5 stars. Sorry, because this recipe certainly deserves them.
This was REALLY good. Kinda like a poor-man's primerib. My husband and I ate so much our tummies hurt. We had it with baked potatoes and a tomato salad. I only used one onion and did not add the cup of hot water after the first hour.
I wanted a brisket recipe that wasn't "bar-b-cue-y" and this really fit the bill! Easy, delicious, and very tender. Lots of onions really makes this extra tasty. I added at the end was a little Kitchen Bouquet to darken the gravy. Served with noodles, but mashed potatoes or rice would be just as good. Thanks for sharing!