Braised Beef Brisket with Onions, Mushrooms, and Balsamic

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Yum! Made this last night for company....hadn't tried it out before either but it was awesome! I added 2 TBS of brown sugar, this was the only addition I made, but this was a great recipe and a great meal. THANK YOU Anne - well done!

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Brown food tastes MORE than good! Anne is my hero!

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I've made quite a few of Anne's recipes and most are 5 stars, but this one fell a little short. It wasn't bad, just eh, sort of good. I liked it more than my husband did. He just wasn't a fan of the sauce. It wasn't too vinagery for me, in fact, I thought it had a good flavor, but it didn't hit the mark for him. But let's face it, we live here in Texas, where a brisket is smoked or braised in Claude's Brisket marinade, and that's what he prefers. I would make it again, but he requested me not to.

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was a great dish.....I did add some carrots and some ripe tomatoes I needed to get rid of. The next day I added some heavy whipping cream and served over parmesean buttered noodles.....delicious!

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Amazing! My dad who doesn't even like brisket went back for thirds. Definitely a nice change from my regular brisket (although I'll still make that one too. Will definitely keep this recipe in my family meal file!

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sooooo good, my partner didnt care for the acidity of it but he still loved it (btw my partner is an amazing chef so it's not some lame revue we both loved it we are thinking about making a few tweaks like some red wine and butter but otherwise a great base recipe! i love the acidity of it and the celery in it ...ohhh sooo good

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I am a Personal Chef and love to try new recipes. This one was amazing. I made it for my family and purchased a larger brisket so we could have leftovers. We made brisket and blue chees sandwiches the next day and my husband took some brisket for him and a co-worker another day. Today, I'm using the last of it up by making a beef noodle soup, using the last of the brisket and the broth. I'll add some more onions and carrots along with the noodles. I love you show Anne, and DVR it every Saturday.

Thanks for amasing recipes.

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I consider myself a very good cook (so do my guests and I was sure, despite the comments by some that the dish was too vinegary, that the dish would be delicious. Unfortunately my dish also turned out to be a little too vinegary. I wish Food Network would post something that would clarify what is going wrong with this recipe.

I suspect it may be that the vinegar should be cooked down for a longer period of time than stated in the recipe and perhaps the vinegar should be of a high-grade well-aged balsamic.

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Without a doubt this was the tastiest beef brisket dish I have ever eaten. Our butcher trimmed the brisket for us making our job easier. We followed Anne's directions to a tee and there is not a thing I would either add or take away. Tender and tasteful! Serving this meal with the Yukon Gold mashed potates and garlic makes this dish worthy of a 5-star rating. Keep on coming with your wonderful recipes Anne!

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This was my first experience w/a beef brisket and hallelujah!

I was stressing the entire way through this recipe bc
aI read the lowest rated reviews AFTER purchasing my brisket b My husband is Picky, and may or may not try something new after extracting an ingredient list out of me and c This was my first attempt at a cut of meat I'd never used.

Anne continually tells us to TASTE throughout. She also talks about the balance of the other ingredients with the vinegar, adding salt at key points when needed. I am not sure what caused the low raters' versions to turn out so poorly. I too followed the recipe to the T. I added salt to taste. I reduced my liquids.

Bottom line: I ate more of this than I should have. And I intend on making this again. Soon.

Oh, and Mr. Picky ate the majority of this dish.