The Ultimate Braised Brisket

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I made the recipe exactly as written. The wine flavor overwhelmed all the other flavors, and yes - I used a good, drinkable wine. Also, and this was really surprising, the brisket was dry. I've had success with other Tyler recipes but this one was a miss.

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My sister-in-law made this for me in July, and it was superb. Imagine my delight when it came out just as well for me! Yes, there seems to be an error in the recipe as it is recorded here -- the brisket needs beef broth. We use 1.5 cups of red wine and 1.5 cups of beef broth. We even went out and spent a large chunk of change on a French oven just to cook this (we'll use it for other things, of course more easily. It's in the oven now, and guests are due in an hour!

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This was amazing and very simple to make. The flavors were delicious. You did it once again Tyler!!

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I loved this recipe. The sauce was excellent, and the meat was fork tender. Only thing I did different was used 1/2 bottle of a good Cab. wine, and added a cup of beef broth. Next time I will cut back on the amont of oil!!!! Again this sauce is yummy, You can just eat it with a spoon right out of the pot.

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I usually make beef brisket with cabbage, carrots, onions. This was "ultimate", we loved it. I read some of the other reviews and I wonder how good of a wine was used. The chef's say don't cook with a wine that you wouldn't drink alone. I did buy a cooking wine at the grocery store, any way we loved this recipe. I enjoy drinking merlot.

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Easy to make and soooo delicious. This recipe is a keeper. Made it with brisket and made it with Chuck roast and both cuts of meat came out fork tender...

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I've made this twice now, considering everybody's recommendations, and it's becoming my husband's favorite meal. The sauce smells wonderful as it cooks, and tastes even better. It's definitely a rich Italian flavor, so we've served it with both pasta and grits (pretend polenta, and have actually preferred the grits.

I can't imagine how this would not produce a meltingly tender result, unless the brisket itself was of very poor quality.

It's not expensive, so go for it!

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The meat was soooo tender! The only thing that I did was use a can of crushed tomatoes instead of whole and I cut back the rosemary...it was just a little too much for me.

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Sorry, kids, but this recipe is tremendous! I rememberd to put in the 1/2 box of beef stock, threw the sucker in the oven, and came back 3 hours later to beyond fork tender beef. My only suggestion would be to throw the San Marzano whole tomatoes with liquid into the blender for a quick whirl before adding to the liquid. It will make the sauce a bit more tomato-ier. We're having leftovers today. Yum.

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Why everyone loves this recipe is beyond me. It is simple to prepare but after 3 hours in the oven my brisket was still hard. It was nowhere near fork tender. After another few hours simmering on the stove top the meat was finally tender but what the heck? Why not just make standard Beef Bourguignon in the crock pot?