7 Reviews

Oh the aroma the house had while this was baking - YUM! Dh couldn't wait to eat this dish and the taste was just as wonderful as the smell. Very easy to prepare and make. I suggest shoving the mushrooms down in the liquid so they cook a bit more. I cut my slices pretty thick so those not in the liquid weren't quite as cooked as I would have liked. It's a keeper - thanks Chia!

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DDW January 05, 2004

Love, love, love this recipe! I have been making it for a few years and the meat is always tender and delicious! I leave out the cranberries (personal preference) and add 4 potatoes (cut into 1/8's) and about 5 carrots, peeled and sliced. I use regular mushrooms. Thanks so much for posting this recipe, Chia. I had been looking for one without ketchup and I am so glad I found this one!!! Wish I could give it more than 5 stars : )

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Pielet April 01, 2013

We found this recipe to be tasteless.

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Cookies With Love August 21, 2006

This is one of the best briskets I ever had. Everyone just loves it. Make it exactly as written and it's true, it does taste better the next day. Thanks Chia, for another winner!

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Miraklegirl March 20, 2006

Made this at a slow simmer several times in a Le Creuset cast iron casserole and it was perfect each time. I find it safer to make the dish a day in advance, in case it needs an hour or two of extra simmering to reach full tenderness. My family loves it.

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Jersey Mike December 30, 2005

This recipe didn't work for me. The amount of rosemary was too overpowering and the sauce was too thick. I used a cabernet - maybe that was the problem with the sauce, the taste just wasn't good. I ended up rinsing off the cooked meat under running water to salvage the roast.

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Pat from Ohio January 14, 2004

Oh my goodness this is SOOoo good. My DH Loved it.The cramberries, portobella mushrooms with the wine, broth and everything alse is such a good combination. Hardly wait to have the left overs. I cooked it in the crockpot then put it in the oven for the last 40 minutes. Thank you Chia for such a good recipe. Added it to my cookbook.

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Barb Gertz December 10, 2002
Portabella Brisket