Braised Beef Brisket with Onions, Mushrooms, and Balsamic

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OMG!! That is all...
This recipe was simple and very, very tasty. My brisket has bit the dust (meaning my family ate ALL of it and to think I hesitating on cooking it in the oven versus on the grill... I was almost able to cut the brisket with a kitchen knife because it was so tender. The flavors married together so well and the bacon was an especially nice touch. I added pepper because I'm a pepper freak but it balanced out nicely with everything. I will be cooking this again...

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I loved the recipe almost as much as I love salt. With this in mind, when it came time to taste the finished product, I found myself wishing that I could take back every pinch of salt that I added as I cooked. When the recipe says that it will taste vinegary but salt if needed, there is really no way to tell where you stand because of the balsamic. Don't salt it. Balsamic is so powerful, it takes away a cook's ability to judge for saltiness while cooking. Nix the salt while cooking and if you feel it's needed in the end, let your diners add it then.

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AMAZING! I first made this a year ago for my family. I don't eat mushrooms so, they were not in the mix. My family loved it. My daughter has asked me to make this for her on three separate occasions and recently she has requested this to be served at her "birthday dinner" which is a big deal as it means that it is her favorite dinner. I am cooking it again tonight! Yummmy! I serve it with mash, glazed carrots, cucumber salad and rolls! Happy Birthday Madison!

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My first time preparing Brisket for a six person dinner party. Straight forward recipe and easy. It was absolutely delicious last night and look forward for the leftovers. Served with garlic mashed potatoes. More tender than I expected with the relatively short cooking time for Brisket. I received large cudo's. I am a big fan of Anne Burrell. This recipe is tops.

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I hope you read this before you make it. I did and took the advice of others.

I had a 1.5 lb brisket, only used 1.5 onion and 1 cup of balsamic with 2 cans of chicken broth. I cooked it at 350 for 45 min, turned it, another 45 min covered, then removed foil for 20 min. As the beef set, I reduced the sauce after adding another 0.5 can chicken broth, more salt and 2 T butter for 20 min. I followed the rest of the ingredients, but could have added more mushrooms.

It was delicious! I saved the remaining sauce and will try with lamb in the near future.

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My husband LOVED this recipe which I made exactly as written--oops, with the exception of 1/2 c less balsamic vinegar because that's all I had. The leftovers were even better the next day. Served with mashed potatoes and probably next time some braised red cabbage as well. We prefer this recipe to Tyler's and Ina's. Lovely.

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Both times I've made this, it was very good the first night, delectable with each reheating. Given the choice between this or a rib roast for Christmas dinner, my husband passed on the rib roast. It's that good.

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Cooked a half recipe and it was soooo good we decided to make it for our Christmas dinner. Best description:flavor explosion!

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It was good. I don't like to make substitutions to recipes I haven't tried but did anyway. I only had a 3lb brisket and my wife is sensitive to red wine/vinegar (too much...even though she likes balsamic...so after reading some reviews, I felt it would be safe to cut the vinegar in half and I did...I also only used 2 large onions and about 10oz. bacon. I only added 2 cups of stock and the brisket was almost submerged so I stopped there. I used button mushrooms and also bought a package of dried porcini and used the reconstituting liquid (3/4 cup and a 1/4 cup of madeira wine so substitute for the other cup of vinegar. I braised at 300 for about 4 hours. It turned out well. I did end up adding another cup of stock (the one I left out earlier and reduced the sauce while the brisket was resting (it was a little too acidic and sweet beforehand. Even so, I was surprised by how sweet it was (not bad though. My wife loved it and I thought it was good too...all in all pretty solid.

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This is an awesome recipe! Easy to follow. I couldn't find slab bacon so I used salt pork and removed the pork before serving. I'm not a fan of thyme so I used rosemary instead....but wow....this is such a huge improvement from the better crocker bbq style beef brisket I cut my "cooking" teeth on. Thank you Anne for renewing this cut of beef for me.