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Brisket Recipe

Brisket

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on December 09, 2012

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    I LOVE this recipe. I am not much of a cook, but when I use this recipe, the meat comes out perfect every time. My family loves it. It reminds me of the brisket my mother and grandmother used to make. I don't like the tomato sauce recipes at all. This one is terrific! I highly recommend it.

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  • on March 04, 2012

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    Super simple and delicious! I used sherry instead of vermouth and it was awesome. The sherry gave it a slight sweet taste. My husband said it was the best brisket he's ever had!

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  • on December 25, 2011

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    Super easy recipe! I brought this to my boyfriend's parent's house for X-Mas dinner, and it was a big hit. Also, I do not own a Dutch oven, so I started the recipe in a huge stock pot on the stove and then transferred everything to a large roasting pan for the oven stage. I think because of the thinner bottom of the stock pot, the fat cap blackened a little when I was browning the brisket, but it did not hurt the flavor and the stock pot deglazed nicely when I added the vermouth. It may have even added a little smokey, roasted flavor. This was a great first time recipe to learn the mechanics of cooking a brisket, but my only complaint is that the flavor is a little bland. Next time, I am going to experiment with some more complex seasoning: rosemary, Worcester sauce, maybe even some jerk spices???

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  • on March 29, 2010

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    This was my very first brisket. Takes a while to cook but otherwise simple and no-fuss. My husband took a bite and all he said was "YES...." : thats all I have to say!

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  • on December 08, 2009

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    wow I was amazed that anyone had dry brisket, brisket by definition is slow cooked in brine and served, well... wet. I LOVED this recipe. Bring on more Brisket recipes, I use the cheap first cut and MAN am I glad...Thanks Food Network!!!

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  • on December 02, 2009

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    What a yummy brisket. To the person who paid $8.98 a pound... I have no idea who your butcher is, but that price for brisket is outrageous I have made many briskets in my day and have never paid anywhere near that price. Back to the brisket.. it turned out really great. Don't forget to leave the meat rest for at least 10 minutes and cut across the grain. This insures tender meat, not stringy. I added carrots and potatoes and used port wine since I didn't have sweet vermouth. The recipe is a keeper. Any one who rated this poorly because the meat was dry, I can't imagine it being dry with all that gravy from the wine and broth, duh! Well, not everyone is a cook. Read the recipe!

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  • on March 16, 2008

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    I followed the recipe. The meat was very dry. My husband & I thought it lacked flavor. Waste of money. I really wish people would rate on the true recipe instead..."Well, I changed it some things.." It's really quite frustrating to me.

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  • on December 07, 2006

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    Comes out right everytime!

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  • on July 01, 2006

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    This recipe is incredible, yet so easy. The meat is so tender and tastey.As far as bad reviews,I don't get it. One important thing is when you serve the meat, make sure you return it to the braising liquid and drizzle the liquid over the meat on your plate,it's moister that way. When storing leftovers, completely cover meat with liquid, when ready to serve REHEAT in sauce, it actually taste beter the next day.

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  • on June 13, 2006

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    dead simple and the kids love it!

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