Brisket with Carrots and Onions

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Another five star from Ina. I bought the last two pieces of brisket my market had, I think it was 5 or 6 pounds. It took about 4 and a half hours, not 3 and a half, and is PERFECT. I tested it by tasting it after 3.5, and it wasn't tender. So I cooked it an hour or so more. *UPDATE after reading other reviews, I cook the brisket at 275 for about 6 hours and it's unreal. Also, remember, the fatty side faces up!* Put the meat in a covered pot to keep it warm while i cooked the sauce for about 35 minutes on 2 burners (it does thicken, and is so delicious I can't tell you. I want to eat the whole brisket like a steak, I'm having trouble controlling myself, it's so tender and delicious. But it's supposed to serve my whole family, so I have to stop!
I'm kind of amazed by reviewers who get angry because the cooking time isn't pin point perfect. Run your own test after the allotted time, check every so often, and you'll be thrilled. Cooking is an art, not an exact science.

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This brisket was awesome. The prep time was long, but it was worth it. Didn't have to do a thing once it was in the oven. Next time I would use less tomato juice and increase the amount of rub. We took it out of the oven after 3-1/2 hours and it was the perfect time to slice it. Did use the food processor to make the gravy a little thicker and would puree less vegetables next time I make it. This is a keeper.

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This brisket ROCKS. As someone who is Jewish and eaten plenty of dried out brisket in my life this was absolutely AWESOME Thanks Ina

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I decided that I wanted to try a new brisket recipe for Passover. I knew that the "smell" would not be traditional, but tried it. It was delicious! Easy to make while preparing the other dishes. I did not find it salty at all (and I tend not to use a lot of salt. I do advise people to make sure you use Kosher salt as the measurement will be truer than with table salt. This is a winner and a keeper!

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I served this on St. Patrick's Day and received rave reviews from my guests. I loved the tomato-based sauce. The meat was so moist and delicious.

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I made this in my crockpot so it could cook all day on low. Amazing! Sooooooo good! I used a small brisket, since its just my husband and I.
Don't underestimate the power of a slow cooker! I love coming home to dinner already made :

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This was the best brisket I have ever had!. I made a 3 1/2 lb center cut, removed most of the fat and cut the recipe in half. I added a Tbs. of Worcestshire sauce and a Tbs of cider vinegar, otherwise I followed the recipe exactly. I did bake it at 325 for 2 3/4 hours. Once I removed it, I used an immersion blender as someone else suggested and blended the gravy. I added a little chicken stock to thin it just a bit. It was fantastic! I find with pot roasts you need to bake at 325 and check it after 2 3/4 hours or so otherwise it tends to get stringy.

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I thought this recipe was INCREDIBLE!!!!!!! First time ever making brisket and I made it when I was expecting company. I was very nervous it wouldnt turn out because of how many onions it called for and the fact that the only liquid it called for was tomato juice. No olive oil, broth, wine... nada just tomato juice. I was completely pleased and my brisket got rave reviews. I cooked down the vegetables on my stove top in roasting pan then spooned them out and continued to cook down gravy. I threw it in the blender to smooth it out and poured it over the brisket and mashed potatoes. It was my husbands favorite part! Yay Ina!

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Great recipe.... I made it ahead of time as we were out with guests and then coming home for dinner so made this up the day beforehand and then re-heated for dinner. Was delicious and the recipe feeds a lot of people. Def. a keeper for my recipe file.

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I thought it was good but very peppery. Has anyone else had it turn out too peppery?