Braised Beef Brisket with Onions, Mushrooms, and Balsamic

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Absolutely fabulous! I was scared too of that much balsamic, but it added such a nice flavor. Definitely a family favorite.

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I tried this recipe today and really liked it. I used a smaller brisket, a little over 2 pounds, so I adjusted the recipe accordingly. The prep time took longer than I thought, 50 minutes as opposed to the 30 I expected, but I am not very skillful at chopping and slicing, so I tend to be slow. Like a few other people here, I used regular bacon since I couldn't find the slab kind. Other than adjusting for size, I did not reduce the amount of vinegar, and I did not find the result to taste vinegary. I used a Le Creuset Dutch oven with heat proof lid rather than a roast pan and that worked out okay.
I served the brisket with an orzo salad made of cooked orzo, chopped red bell pepper, corn, toasted pine nuts, minced shallot in a Dijon vinaigrette just to have some contrasting texture. I think I might try this recipe with a chuck roast and cook it in a crockpot since so many others seem to have had success with that.

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holy cow!! this was amazing! i am so glad i watched the show! i prepped and made this up to a point to put into the crockpot. if you are afraid of it being too tart, don't be afraid. it is delicious. brisket was tender and moist. i did thicken the sauce *slighlty*, other than that that, i followed the recipe. i had a 5.3 lb brisket. served with mashed potatoes and roasted cauliflower.

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Not sure what went wrong. I got a 3 lb brisket and reduced accordingly. Final result- meat was dry (which is crazy and it was too strong of a vinegar taste and I like vinegar. My only idea is to cook at a lower temp. or crockpot. The recipe looked good on TV and paper but my result was not so good.

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I used a 7 lb brisket and cooked it for a little better than 3 1/2 hours. SO YUMMY!!! I did not use mushrooms [not a fan] and cut back on the vinegar by 1/4 cup. Nonetheless, SO YUMMY and wish I could give it 10 stars! I strained the drippings and used them on the brisket and smashed potatoes. did I mention...SO YUMMY!!!!!!!! thanks, Anne!

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I watched this on tv one time, printed out the recipe and decided to try it. I generally dont eat beef, but Anne was enjoying this so much on tv, I had to try it. OMG. This was the most amazing dish and my husband loved it! It was super duper easy, I was even able to share the recipe with a friend the next day from memory!!! You will love love love this. Thank you Anne for this delicious dish! I am a new fan!
ps.
I generally do not eat mushrooms, and we couldn't find them anyway, so we omitted them, but it was still fabulous! I may add them next time just to see what new flavors we enjoy!

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It has been below zero outside for the past few days so I decided to make this in the crock pot. – Low for seven hours – Decided to swap in red onions and portabella mushrooms and then used half the balsamic vinegar. (Thanks for the warning IrishSharon. Nothing’s better than coming in from the bitter cold when the home smells like that!

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This was pretty tasty--I cooked it for an additional hour, though. It was a little reminiscent of sauerbraten, just not quite as tart. Aside from the time, I made it exactly as written. I served it with some creamy kohlrabi. I think I would like to do this in the slow cooker next time, doing all the prep and reducing the balsamic mixture the night before. The only brisket we ever have is either mesquite smoked or corned beef. This was a nice change.

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I was a little hesitant about making this dish when I saw this episode. The balsamic vinegar cared me a bit, but I figured Ann Burrell knew what she was talking about. This recipe actually took me an additional hour in my oven at 375 degrees. It was well worth the wait. It was so fork tender, I didn't need a knife. The flavors married so well together. What a fantastic dish! Thanks Ann!

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My husband and I thought it was delicious. We were a little intimated with the balsamic vinegar. I think next time I will add just half the amount mentioned but it was still great.Very juicy and fork tender. You Rock Chef Ann!!!!!