Braised Beef Brisket with Onions, Mushrooms, and Balsamic

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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.

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Made this yesterday in my electric roaster. Husband and I both loved it. I did reduce the balsamic in a sauce pan before I added it to the mushroom mixture. Excellent!
Thanks Anne.

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Tasty, out of the park. Will fix another brisket, same way this weekend.

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On an 80+ day in humid June I am making this because it is amazing. Only had 1/2 cremini and 1/2 mixed wild so it may be a touch different but excellent, none the less. Thank you, Anne.

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Loved it! The wait is worth the flavor and tenderness.

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I enjoyed this recipe because it was very tasty. I love the vinegar but I think some people may not care for the tartness of this dish. I think it was amazing and easy and the brisket was so tender and juicy. Thanks Ann for a great dish!

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WOW is all I can say!! I was so skeptical regarding the amount of vinegar. But, after reading the reviews I made this last night. I made it EXACTLY as she did on the show and as the directions call for, and OMG! It was so good!! I tasted along the way and really did not need to add anything to it. It was not vinegary in anyway, but had a very complex and delicious taste!! Will definately make this again. On a side note, I also made those potato pancakes exactly the way she did and I did NOT like them at all.

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I`m making it as I write. Have already turned it once and it looks great! Bar b q brisket gets old after awhile.

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Basically you just cut the slab bacon into small strips, instead of calling them strips they call them lardons. Haven't tried this recipe yet but it looked awfully good