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Braised Beef Brisket with Onions, Mushrooms, and Balsamic Recipe

Braised Beef Brisket with Onions, Mushrooms, and Balsamic

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Average Rating:

Total Reviews: 104

Showing 81-90 of 104

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  • on February 23, 2011

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    This recipe was absolutely delicious. My family loved it. I saw it on Anne Burrell's Secrets of a Restaurant Chef and said, "I just have to make that!" I made the potato pancake recipe, also featured on the same episode, to go with it. They were also very good. I am new to serious cooking and trying new recipes, so at first it seemed a little intimidating to me. I feel it would have been easier for me if I had alot of the ingredients prepped beforehand. All in all, it was a success. I will definitely make this recipe again. Thanks Anne, and I enjoy watching your show.

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  • on February 22, 2011

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    Good recipe. I will cook it a bit less the next time. It was fall apart tender, but a little dry (the sauce helped and was yummy! I had a 5.15lb brisket so I followed the recipe exactly. My family loved it so will definitely be making again! Thanks Anne!

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  • on February 22, 2011

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    This receipe was GREAT! Could'nt get a brisket so the butcher gave me 5 lb chuck roast and I sliced it about 3 inches thick and ended up with 3 pieces. The meat was fork tender, amazing!

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  • on February 22, 2011

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    I've made quite a few briskets using the recipes from many of the chefs on foodnetwork, and this one is the best so far. The cooking time was perfect for my 5.5lb brisket. I was a little intimidated by the amount of balsamic vinegar and only used about 3/4 cup and added about 1/4 cup red wine. The "slops", as we call them, were absolutely delicious! Awesome recipe!

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  • on February 21, 2011

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    SOOO Delicious. A four hour cooking session - which I love but some others might not....Served it with cheesy cauliflower casserole and mashed potatoes - YUM!

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  • on February 21, 2011

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    This dish was fabulous! I served it for my family and everyone thought it had so much flavor. My son pleaded to take the leftovers home for his family!!

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  • on February 21, 2011

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    This was great. It was easy and impressive. I was worried about the braised brisket....didnt want it to be tough. But it turned out delicious. Served it with a pea and bacon risotto...it was all great!

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  • on February 21, 2011

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    Absolutely delicous, easy. Don't worry about the vinegary taste of the balsamic initially - it reduces to a rich, mouth watering thick gravy.

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  • on February 21, 2011

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    Sauerbraten meets boeuf bourguignon meets Texas brisket? Other than the restaurant tricks, I am always looking for restaurant level recipes and ideas; and to be honest, this wouldn't be something that I would pick off a menu. It's interesting but I have something better to do with a good piece of brisket. Don't let this stop you from trying a nice recipe, but I'll be out at the barbecue.

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  • on February 21, 2011

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    This is a really good dish, and the sauce is a delightful surprise. The only addition we made was to add a bottle of dark beer to the braising liquid. As a result, our sauce didn't thicken as it should've in the reduction stage, so I added a slurry of corn starch and water. We served ours with mashed rutabagas and roasted haricot verts, and it was a scrumptious and visually appealing meal. The only reason I didn't rate this recipe with five stars is that when I spend $43 on one brisket, I want to be completely blown away by the dish. I think I'd prefer to buy short ribs for that amount of money.

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