Brisket

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Absolutely love this recipe. Since the show I have prepared this dish at least 4 times.

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As long as you heed the ingredient list's most important two words "first-cut", you can't go wrong with this recipe. Delicious gravy...tasty meat that wasn't stringy when sliced properly. I use baby carrots, and they work just as well. I also tried this recipe in a slow-cooker, making necessary adjustmens in the amount of liquids and it was wonderfully tender and fragrant! Enjoy!

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I saw this episode of "How to Boil Water,: and the next day bought a brisket and the vermouth. My brisket didn't have much fat, so I had to add a little more oil when searing. I love this recipe, and will be making it again.

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Tyler's recipes rarely disappoint, and this one too is a keeper. Note we substituted some leftover Chianti for the vermouth, beef broth for the chicken broth, and used red onions instead of the yellow and the brisket still turned out very succulent and delicious.

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This was a very easy dish to make and was simply delicious. The meat was so tender. I used Merlot instead of sweet vermouth. All in one pot made clean-up fast too. I will definitely make this again and again.

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I have cooked hundreds of briskets and this recipe is by far one of the very best.

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Brisket was delicious! Very tender and moist. I would have liked a bit more flavor but my dinner guests disagreed, they thought it was great. I will definitely make this again!

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very easy to make and all in one pot great for entertaining.

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I think that I am part of Tyler's and Jackie's target audience.

I AM quite adequately satisfied with my success with this recipe. I think it helps if you also see the show.

In the Washington, D.C. area, the first cut brisket I got was on sale for $3.69 a pound.

1. The taste was pretty good, even though it would have been better if I had used more seasoning.

2. The brisket that I got was 2-1/2 pounds, which would certainly be more than enough for six servings, even given the way that I eat. Please note that I needed a large Dutch oven for my brisket. I think that for 3-1/2 pounds, you would need a REALLY large Dutch oven.

3. The recipe says to discard about half the fat after the browning. But there didn't seem to be so much extra fat for me.

4. I used cabernet sauvignon instead of the vermouth and it came out OK. It only took a minute or so to reduce a bit. (I imagine that one of the reasons for using alcohol is to deglaze the pot? So I stirred.

5. Once the brisket is browned, ALL sides are browned, so you may have to do some poking to figure out which side is still the fat side. (Note: I'm not surprised that in the supermarket packages, they put the "fat cap" side so you can't see it.

6. I did use four cups (two cans of chicken broth. (I don't know why chicken broth, rather than beef broth, but the recipe says chicken broth. This left me, however, with an --awful-- lot of sauce. After the 1-1/2 hour covered in the oven, was I supposed to put the pot back in the oven uncovered for a half-hour, which is what I did, or should I have cooked it on the stove?

7. As noted above, the printed recipe doesn't say to let the meat rest a bit.

I did enjoy this and would certainly be prepared to serve it to potential victims of my cooking.

ed

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Truly enjoyed the Brisket. Used the sweet vermouth and it was good. Not sure where the person who reviewed before bought her meat, but I paid $1.98 a pound. Have already shared this recipe with friends.