1 Review

Since I don't have a smoker outside, I am always on the lookout for good braising recipes for brisket. This cut of beef is one of the cheapest, and can always be one of the toughest, but long, slow cooking methods usually yield a moist, tender, and delicious roast. This recipe is no exception to that rule, and will be going into my brisket cookbook to make again! I chose the easier route, and used my 6qt crockpot. The liquid plus the 5 pound brisket pretty much filled my crockpot. For next time, I think I will reduce the liquids by a third to half, so that it will be more of a braise, and less of a simmer. I also chose to cook on low all day, which resulted in a brisket so tender it couldn't be sliced - it just fell apart. :) And it tasted sooooooo good! I also used 2c. of pan juices and a T. of cornstarch to make a quick gravy (because we like thicker sauces). Delicious! Thank you, GTW, for posting this yummy yummy recipe. Made for Gnome Tag!

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CraftScout June 28, 2009
Red-Wine Braised Beef Brisket W. Horseradish Sauce (Sara Moulton