Braised Beef Brisket with Onions, Mushrooms, and Balsamic

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This brisket recipe is terrific. Flavors, textures and aroma... a winner for dinner guests of any age! IF...IF...IF there are leftovers, great for sandwiches!
Annie, Fremont, CA

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Fantastic recipe, but you're gonna want to follow the recipe fairly closely and not improvise like the reviewer below me. I don't understand how people can complain about the results and wasted time/effort when you change the stock of a recipe. Should have given your interpretation of the recipe 1 star and not given it to the one that you didn't actually follow, lol. Not very sporty of you.

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I try to make a dish as close as possible to the way a recipe is written, the first time. (Hate it when people change or add lots of ingredients and then review the completely new dish they created. I made this one exactly, except used beef stock instead of chicken stock because it's what I had on hand. After reading all the good reviews, I am shocked at how terrible this tasted. The meat was just okay, a bit dry. The sauce was almost inedible. The vegetables were a pickled mess. I tried reducing the sauce for a very long time but could not get rid of the vinegar taste. I'm sorry I wasted all those ingredients, time and effort.

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My husband made this for dinner tonight. If we could give it 4.5 stars we would. It was delicious! The meat was tender and the sauce was rich. Hubby followed other reviewers suggestions and only covered the beef halfway rather than all the way and added carrots (which came out yummy! I suggested that he add more next time. This will be a Sunday night staple. I love me some Anne Burrell!

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This is so simple to make and tastes decadent! Comfort food is my favorite and all my friends absolutely loved this!!!

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Best Brisket ever!! Anne just always amazes me. I didn't use the mushrooms as the recipe called for, so maybe that hindered the amount of absorbtion in the final sauce result. All family members and even my neighbors thought is was fabulous. I must have done something wrong with the salt, as I noticed none of you guys mentioned excess salt. Mine was wayyyyy toooo salty. So, I will pay more attention to that next time. That said...this is the only recipe I will ever use for brisket again!!! Thanks Anne

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I made this dish yesterday for a special dinner and it was delicious and not really difficult to prepare. I, too, was a little worried about the vinegar but needn't have been because it was very flavorful. I did let the sauce reduce for quite some time - for at least 20 minutes while the brisek rested - and I think that helped sweeten the sauce as well as make it more syrupy. My guests loved it. My brisek was 6lbs and I should have factored in a little more cooking time but I didn't think about that but the brisket was still tender. I'm sure a high quality balsamic vinegar would make this dish even better I wasn't sure what makes a high quality vinegar so I bought what my grocery store had; still very tasty.

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I have never had success with brisket. This recipe was so moist and flavorful ! My husband loved it as well. Can't wait to turn my friends on to this recipe. Totally Awesome !

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Outstanding. I made it for my daughter's class Hanukkah party and a 6lb brisket fed about 20 adults. They were all raving. I left out the bacon and it was still delicious. I was concerned that it wasn't cooked after two hours covered, so I left it in for another half hour covered and then the half hour uncovered. I sliced it and froze it in the sauce and then it took a good hour at 350 to reheat - first covered, then uncovered. Fantastic make-ahead dish.

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Awesome!! The hubby LOVED it! Got 3 meals out of it too!
I didn't cover the meat w/stock because when I watched the video she didn't. I also had smaller amount of meat so I turned the heat down.