Braised Beef Brisket with Onions, Mushrooms, and Balsamic

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Wonderful!! I have made this 4 times and it is delicious!! I used 2.5 to 3lb brisket.
My Changes - ONLY use half cup balsamic plus half cup red wine. I add a few carrots too. Add a couple tablespoons of brown sugar toward last couple hours of cooking. It took about 4 hours to cook once in the oven. I omit the bacon. It was a hit at a big family dinner.
Thank you, Anne! Love your use of salt too :

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AMAZING!!!! This is the 1st recipe I've tried from Food Network & one of the best dishes I've ever made. My family really enjoyed this & has told everyone about it. I didn't change one thing about it. Love it! Anne, you rock!!!

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Excellent, Easy ... will be among our favorites! I did not put the bacon in recipe but did everything else.

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This recipe was amazing. I would probably cut down on the vinegar next time, it was sooooooo rich. Absolutely amazing with mashed potato.

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Awful...WAY too much vinegar....had to force myself to eat it....trust me...search for another recipe using brisket....Sorry Anne

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This was the most awesome brisket! The balsamic made a great flavor enhancer...not too tart. Very moist. Served over cheesy polenta. Leftovers even really good.

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Excellent Dish! I had never made beef brisket before but wanted to try and I am glad my first time was with this recipe. It was delicious! I made it exactly as recipe stated. Then at the end, I reduced the sauce (left the bacon, onions, celery still in it and added a little flour mixed with water to thicken into a loose gravy. I served it over the meat and mashed potatoes with carrots on the side and it was a wonderful Sunday dinner. Don't be afraid of the vinegar, it gets very sweet as it cooks and tastes excellent. I will be making this again. Would be great to entertain with too.

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Made this tonight as my first foray into brisket and my hubby loved it. Wasn't to vinagrey, meat was tender and vegetables were delicious.

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Was really good cooked ours for a longer time because it was a little bigger. Can't imagine that she could cook it in 2 and half hours. Reall y good though have made it twice.

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I have been on this website for over 4 years. This recipe is the one that made me become a member so I can comment. All I will write to is this recipe is out of this world with flavor. Ann I'm a fan!!!! Side note I added a little crushed red pepper to kick the heat up which matched perfectly with the zip from the Balsamic.