Brisket with Carrots and Onions

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a good recipe but it needs some tweaking. I reduced the amount of salt to slightly less than a teaspoon, given that the other ingredients also contain salt. Didn't have any celery on hand so I just used carrots and onions, although not as many as the recipe calls for. I also followed the advice of several other reviewers and added beef broth and wine to the V8. I allowed approximately an hour per pound cooking time at 300 degrees, and the meat turned out moist, tender and delicious. Meat quality varies and so do ovens. If you've never made brisket before, plan on cooking it until it's done instead of relying on times given in a recipe. Use a fork to periodically check for tenderness.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this several times for family and visitors...everyone loved it....I have been doing it in my slow cooker....starting on high and leaving it over night on low...it is tender and moist...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was my first attempt at making a brisket that was not a "Texas Brisket" (where I was born and raised. After reading other reviews, I used low sodium V8 juice and it truly was very delicious. Like Ina, it was only 2 of us, so I cut the whole recipe in half. Turned out perfect. The only other comment I would make, is that I did not use my All Clad roaster as she did on her show..instead I used a Le Crueset and it turned out perfect. Thanks to viewers who gave their comments, and of course, to Ina as well.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I substituted two cans of 28 oz crushed tomatoes with excellent results. Halving the recipe works very well. Being from Southern California, it occurred to me that making this with some Mexican flavor would be pretty easy. Throw in some chipotle peppers!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I think I've made this brisket recipe over a dozen times! it's always delicious! I took it to a passover meal with my in-laws last night and everyone loved it! I love that it's a simple recipe and it's easy to make. I just put it in the oven and forget about it for a few hours. Easy cooking and easy clean up. Who could ask for anything more?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the first time I have ever rated a recipe. I am an Ina fan and have all her books. I prepared this brisket this weekend. Being from Texas, we usually smoke the brisket outdoors for BBQ, so this is very different. My family loved it !! Tender and flavorful. I did do a few things differently...after reading the previous reviews, I did not salt the brisket before cooking, as the tomato sauce is salty. I also cut back on the celery as we are not big celery fans. Also, I did put a bit of beef broth in roasting pan before I began the reduction, to "beef" up the flavor a bit. This is such and easy dish, and I certain I will make again and again. I served it with mashed potatoes and green salad. Nice meal with not much effort !!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this brisket recipe twice now for family dinners and absolutely love how moist the meat is and so flavorful. Highly recommend this recipe!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

...but it won't be my last. I made this recipe according to directions except I reduced the amounts by not quite half. Since I couldn't be exact, and since I like things a little more flavorful than most recipes allow I probably was a little heavy on the spices. I thought it turned out very well and, apparently, so did my adult son because he ate nearly half at one sitting. The only thing I will change next time is to be a little more careful with the timing. While it was not tough in any way, it wasn't exactly "fall apart" tender. This is obviously more of a problem with the cook than with the recipe. Ina always provides my "go to" recipes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is not worth making. I love the Barefoot Contessa and her recipes but this one was too tomatoey tasting. Sorry but I made the Company Pot Roast the week before and it was a winner!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

AWFUL! AWFUL! AWFUL! The beef was overcooked and chewy. Threw the entire dish in the garhage.