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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 31-40 of 215

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  • on September 27, 2011

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    Just me or did this just taste like tomato juice & beef? I don't get it! Perhaps if recipe called for browning meat/veg 1st for some carmelization flavor, then add some wine. I am just glad I tried out 1st before I served for company, terrible!

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  • on September 25, 2011

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    We loved it. I made the 6 lb (Costco and cooked as indicated, except a little less salt. Although is was wonderful, next time I will take others advice and cook longer at a lower temperature, so it really falls a part. Next time I will serve with little redskin potatoes. Fabulous!

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  • on September 24, 2011

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    I made this recipe for my husband. We both loved it. I had only a 2 lb. brisket, so I cooked it at 300 for 3 hours. Next time I'll make the big one so there are more leftovers!

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  • on August 18, 2011

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    absolutely wonderful. did it according to the recipe and it turned out great. i added more carrots though. thanks

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  • on August 15, 2011

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    I follow this recipe to a "T" and it turns out great everytime I make it! I love serving this with potato pancakes made from left over mashed potates. It is a real crowd pleaser because it feeds a lot of people for a small amount of money.

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  • on June 07, 2011

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    Amazing! Follow the recipe with the exception below - roast it at 250 degrees for a couple more hours. No need to augment the spices, just go with the measurements. This brisket freaking rocks!

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  • on May 22, 2011

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    This is absolutely fantastic - the sauce is really delicious! Follow the receipe exactly EXCEPT 1 IMPORTANT change! DO NOT roast at 350 degrees for 3-1/2 hours!!! I had a 6.5 pound brisket and roasted it at 250 degrees for 8 hours-it was just perfect. These cuts of meat need to be roasted slooow and looong.. When I was reducing the sauce I also added 1 cup of red wine. It gave the sauce more depth of flavor. Bottom Line - this is absolutely delicious - and as the chef would say, "How bad can that be?"

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  • on April 20, 2011

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    I made this last night for Passover dinner. It was my first time ever making a brisket. Instead of the tomato juice, I used V8, and instead of roasting for 4 hours, it turned out to be closer to 5. Otherwise, I followed the recipe as written. The end result was delicious! Everyone raved and cleaned their plates. It was so easy to prepare and so tender. The meat was falling apart as I was cutting it. I will definitely be making this again. Thanks Ina!!

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  • on April 06, 2011

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    To Tryingnewrecipes: Yes, you still need to cook the brisket for the full length of time. This cut of meat has lots of tough, connective tissue, which means it needs to be cooked for a loooong time to break it down. Try it again - I'm sure you'll have results more like the other reviewers!

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  • on April 03, 2011

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    Help! I bought a 3 lb brisket and cooked for 1/2 the time needed for a 6-7 lb brisket.
    It was so tough and chewy, I had to throw it out. Was it the cut of meat or does brisket need a long cook time, despite how many pounds it is?

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