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!
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 : )
We found this recipe to be tasteless.
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!
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.
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.
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.