Brisket with Carrots and Onions

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I had never made nor tasted brisket in my life but watched the episode where Ina made it for Passover dinner for she and Jeffrey and couldn't stop salavating so I had to try out the recipe. Oh boy am I glad this was my 1st attempt because it turned out amazing!!!! I made this for Easter dinner for my family last night and received nothing but rave reviews. It was absolutely amazing and worth every second of the 4 hour wait!

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Never made brisket in my life but I've eaten some fine brisket. Followed recipe to the T but also followed the advice of other reviewers and from my Mom that brisket is best cooked slow and long. My home smells wonderful and it's only been in the oven at 250 degrees for 3 hours. It has 4 more hours to go. If it tastes as good as it smells then this will be a staple in my home. Ina only has let me down once with the chicken broth but something tells me that I have a winner here!!

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I loved this recipe!! The brisket was very tender. No knife needed. I will be making this again.

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WOW,WOW,WOW, I have always wanted to make a brisket and I,m so glad this was my first!! I personnaly think the people here that didn,t like it used a corned beef brisket, because if you followed the directions you would give it a 5 star also. I used V-8 and let my 4 lb briske t go on low for about 6 hours . next time I,m useing more carrots they were the best!!

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I usually have good luck with Ina's recipes but this one was a flop! The brisket was tough and nad an "odd" flavor though I followed the recipe to the letter. Will not make this again.

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I followed the recipe and cooked it in a crock pot for nine hour's.I used a four pound brisket.It was very tasty and the celeray,carrot's,and onion's were a nice topping to go on the meat.The gravy was very good.The meat was fall-apart-tender.I used V8 cause i couldnt find tomato juice and it was the perfect amount of salt in the recipe for me.Having said that,we all know our salt limit and the salt can easily be adjusted or deleted if needed.Ina is a very good cook and i love making her recipe's.

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Love Ina's recipes. This brisket is very good but I always have to give it an extra hour of baking.

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I have cooked a lot of briskets and under no circumstances should you cook a brisket at this high a temperature for this short of a time. The meat will not be tender if you do. I don't know how Ms. Garten came up with this temperature and time for this recipe (I saw the episode, so I know the recipe accurately reflects what she did on the show temp and timewise, but she is just plain wrong. Brisket does best at 225 degrees with a time of one hour and 30 minutes for each pound of meat. Also, I could have sworn that she used a large can of tomatoes instead of the tomato juice. Either my memory is faulty or the recipe does not accurately reflect what she did on her show. If the meat is roasted long and slow, as I recommend, it is a good recipe, especially if you need a dish that is not too spicy, e.g., when you have little kids to feed. There are, however, better and tastier recipes for brisket.

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A friend of mine told me about this recipe. He was right, it's fabulous. I did cook it for almost 6hours though, and next time I'd add more carrots and maybe some potatoes toward the end, just so i didn't have to make a side dish. Thanks "just Jack" for the recommendation. And thanks Ina, you are a contessa.

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this is the BEST recipe for brisket! my partner is jewish and knows his brisket. he doesn't like the typical chili sauce, brown sugar, beer recipe. but he loves this. i down sized the amounts as there is just the two of us. but the leftovers are just as good if not better. thanks ina. another winner! we love you!