Brisket with Parsnips, Leeks and Green Onions

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Pros: The flavors were great in the sauce and veggies
Cons: My brisket turned out really tough. I thought 350 was way too high for a brisket but followed the recipe anyway. Boy did I regret it. After 1.5 hours at 350 my brisket was so tough I had to throw half of it out. This is definitely a slow braise type of recipe but if you do that the veggies are going to get way overcooked. I also thought the fresh garlic was a tad overpowering on the palate.

If I had to do this again I would roast the garlic and then put it over the brisket and braise it for 1.5 hours at 300-325 then take all the veggies out and return it to the sauce to let it finish for another 1.5 hours.

Surprised no one else has said anything about the brisket turning out tough at such a high temp and short cook time.

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This would make a great pot roast recipe by using a chuck roast and cooking covered the whole time. Next time I will save the brisket for the BBQ.

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I thought the recipe was very good. However, I do feel guilty about wasting a brisket indoors haha. Also the recipe should note that a brisket "flat" should be used. You will never find a whole brisket that only weighs 4lbs. and a brisket point would result in a much different finished product.

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I make a great brisket but this one is the best I have ever made. It was definitely a lot more prep time - closer to 45 minutes - but worth every second. My husband, the ultimate brisket critic, absolutely loved it.

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I am from a family of great cooks and firmly believed there was no better brisket than we make ourselves -- until I made this recipe. When I saw this show, the brisket looked so good I had to try it the same day. It takes longer to prepare than 20 minutes and you have to keep an eye on it when baking, because the liquid tends to evaporate, but this dish it is totally worth the effort. The vegetables caramelize and naturally sweeten and thicken the sauce. The gremolata tastes fresh and clean, a perfect balance to the richness of the meat. If you make this brisket and you don't love it, my guess is you didn't didn't make it right.

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Delicious!!!!!

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The house smelled amazing, I could hardly wait to pull the brisket out of the oven - then what a disappointment. It just did not have the flavor I was hoping for - deleated it from the recipe box. Typically likes Alex's recipes - so I will keep watching

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Unbelievable. And I have been making brisket (my grandma's fabulous recipe for years - rarely do I find another recipe I love! The leeks simply melt in your mouth. I didn't have a mortar/pestle so just stuffed slivers of garlic in the brisket. I also covered the entire time I cooked, I think this keeps it moister.

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I will see, I just finished putting into the oven, however, I did not have a pot that could be used in the oven, without burning the hendles, so I used a baking dish, hopefully the results will be similar !!! My daughter loves the way the apartment smells, and can't wait for dinner. I also had much longer than a 20 minute prep time.

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I've prepped this recipe and it going in the oven in a few minutes. I can already tell it is going to be excellent! I already made the Couscous Alex made on the same episode. Awesome! Alex, your show is like therapy for me. My day off is Monday. I plan recipes ahead, go to the farmers market and butcher shop in my little town, and just cook the day away. You are an inspiration! Thanks Alex!