The Ultimate Braised Brisket

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I made this today for my family and it was a big hit! It was juicy and tender and had a GREAT taste! The only modifications I made were I chopped all the veggies to bight size and we ate those with it, I used less garlic (about 1/2 a bulb. Next time I'll use the whole bulb!, and I cooked it in a crockpot since I didn't have a dutch oven. I used Merlot and it blended perfectly with all the flavors. I did add about 3/4 carton of beef STOCK to it like many of the reviews recommended. Will be making this again soon for sure!!!

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Stellar recipe! I think the only changes I made were: I added whole fresh mushrooms and used organic crushed tomatoes with basil. I am already thinking about when to make it again next.
Thank you so much for this.

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By request of my guests, I am making this for the third year in a row for our New Years Eve celebration. In fact, I have to get a 10lb brisket, add beef stock and adjust the rest as needed. I substitute seasonal beer for the wine and add in white mushrooms. January 1, 2013 - Absolutely delicious, as always.

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I made this 2 times, once I followed the recipe and the second took people's advice who saw the episode and added beef stock. So good with the beef stock - I put the 3/4 bottle of red wine and 16 ounces of beef stock. I wish someone would fix the recipe since people said he added it on the show.

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I really liked the results. While many recipes accomplish a similar beef flavor, this one really yielded what I wanted more than anything: the perfect brisket gravy base in a reasonable amount. I must concede that I use less onion and more leeks. Plus, my family adds a teaspoon a pound of brown sugar to our version.

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Superb:- I did not have all the wine so substituted with beef broth. Still very awesome !

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My family loved it!

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Great taste to the brisket and side of veggies to go with.

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My husband who is normally not impressed with 'recipes', just throw it on the grill style man, said to make it again.

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My family really likes this one. The only change I made was 1 1/2 cups wine and 1 1/2 cups beef broth. We eat the vegs. Once I slice the brisket I add it back to the sauce, keeps it moist. Great easy receipe!!!