20 Clove Brisket

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I saw this recipe on the holiday roast special and thought it would be perfect for our last night of Hanukkah. Thank goodness we didn't have guests! I printed out the recipe and followed it to a tee. After 1 1/2 hours of cooking I could tell it wouldn't be done in time so I increased the heat to 350. At 3 hours I poured off half of the liquid and after 4 1/2 hours of cooking it was edible but not as tender as I had seen on the show. It smelled great and the flavor was good but if I ever make it again I'm using my crock pot and reducing the liquid by half. Very disappointing!

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My boyfriend made this the day after Christmas while I was at work. I got home and could smell this from the elevator. I was thrilled to find out it was coming from my apartment. It was very easy and very good. That said, I'd probably cut back a little on the wine (but not eliminate it, depending on the crowd I was serving. Some would probably find the wine a bit much, but we thought it was great, as is.

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This was absolutely delicious. Easy and simple. I have never made brisket before and will definitely make this recipe again. I used more beef broth instead of wine.

Jewel in Lakewood, Ca