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Brisket with Carrots and Onions Recipe

Brisket with Carrots and Onions

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (215)

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Average Rating:

Total Reviews: 215

Showing 11-20 of 215

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  • on January 28, 2013

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    I added small potatoes - they were perfect. Even if the cut of meat is half the weight as the recipe, it still needs the entire cooking time.

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  • on January 26, 2013

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    I've read about half the reviews on this and followed Ina's recipe to the T and it came out PERFECT!!! My family LOVED it even my 4 and 8 year old picky boys!!!! I have always followed Ina's rules ..... Always loved her food which is why she is my favorite go to girl !!!! Thank you Ina!!

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  • on December 04, 2012

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    LOVE this recipe.
    Only problem was that I used a kosher brisket and it was TOO salty.

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  • on November 11, 2012

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    This worked out well for me. The key to this deal is the foil has to be super tight around the edges. Make it as tight as you can get it.

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  • on August 29, 2012

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    Delicious! I only used a 3 pound brisket so I cut the recipe in half. Came out perfect! Would definitely make it again

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  • on August 24, 2012

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    Ina, you rocked with this one. I did put less salt and it was fantastic

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  • on July 14, 2012

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    Best I have ever had.

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  • on April 23, 2012

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    The was delicious! So moist and the veggies made the flavors melt together

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  • on April 23, 2012

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    Over the top.Black Hills

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  • on April 15, 2012

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    I don't know why I waited so long to try this recipe. I guess I just saw the episode again and was hungry. I made this by the recipe except I used spicy hot V-8. I took note of others reviews and since I had all afternoon, I lowered the oven temp to 325. I checked it after three and one half hours and the brisket was perfect. There is alot of sauce which I am simmering but the meat is so nice, I feel I can rate this high just by snacking on bits. What a charming episode. Wish I had the chicken livers and the rugelach!!

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