20 Clove Brisket

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It was good.

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wow , what a delicious and easy recipe...
very well recomended....

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Absolutley great!

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I modifiyed this recipe as I had already purchased a 3-1/2 pound chuck roast and was surfing the net for a recipe. This one seemed like a perfect fit! I used one cup of red wine and one cup of beef broth as I didn't want to use as much liquid. Before leaving for my parents home Christmas day, I threw it in the oven at 225 and let it roast all day in a Dutch oven. We returned home about 6 hours later the smell was absolutely phenomenal. We were having my in-law's for dinner and made Ina's Penne with Five Cheeses as a side dish. Everything was a winner!

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I always assumed that the colour of pastrami/corned beef/Montreal smoked meat was due to the processing so I was surprised when I cut into the meat. I had to get out the thermometer to prove to my doubting spouse that it was indeed cooked. The meat was great as were the veggies (I threw in some mushrooms just because. I initially thought there was too much liquid left, then I tasted it. There's going to be some fine soup tomorrow which is a big plus. I expect I'll make this again though I too may try the slow cooker.

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This is so easy and delicious! My new Hanakkuh tradition!

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Saw this on the Holiday special along with one of the other readers. Being Jewish and dating a Gentile, I wanted to bring a little of my own family's food to the table - albeit with a bit of a modernization. I decided to bring it to the Christmas Day luncheon at my girlfriend's mother's house along with some Potato Latkes. Yes. Potato Latkes.

WHAT A HIT! Everyone loved it and said I'd have to make it again. I did have a little issue finding oriental dry hot mustard, but used prepared hot mustard paste found in the local grocery store. It was great - maybe not exactly as Sunny designed it, but it worked out.

I would suggest this to anyone!

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And I hit a home run with this recipe. I used a little more meat, about 4 lbs. and it turned out great. I have a large 7 1/2 quart Dutch Oven so I was able to get both pieces of meat in side by side. I do not like to use alcohol when I cook, so I used mostly beef broth and a little Red Wine Vinegar. I added about 10 - 15 minutes to the cook time, mostly because I mistimed getting my potatoes in the oven and the meat came out great. It was very tender and juicy. I will add this to my holiday menu.

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Probably needs a little less liquid, or more meat. I used more beef broth than wine and it turned out very good. The meat itself was a little dry. I'll certainly make it again, but in my crockpot instead, and I agree with the previous review. It made the house smell delicious.

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Made this with a Loin Roast , 4 hours later, excellent.