The Ultimate Braised Brisket

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I made this recipe almost exactly by the directions. The only change I made was to put a few more sprigs of rosemary and thyme than was required, only because I didn't want to waste them. In the end I think it was too much. I'm making this again and not over-doing the herbs, and I know it will be even better than the first time.

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I have a hard time getting my two children to eat enough meat esp. my 12-year old daughter. I made this recipe 3 weeks ago, and I think she must have eaten about 1/2 pound of beef by herself. My daughter liked it so much, that she requested it for her birthday meal. Moreover, she asked for (and devoured the leftovers - very unusual. I am making it again this evening to welcome my kids home from a visit with relatives. I found the recipe very easy to prepare also.

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this was so easy to do... i took the advice of other reviewers and lessened the red wine while adding more beef broth. the combination is fabulous -- i nearly slurped up the broth out of the soup bowl! my boyfriend loved it too... this is a definite make-again :

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One of the best meals I have ever made/eaten!! Fantastic!!

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This brisket was amazing, but the recipe doesn't state beef broth and I saw Tyler use it, so if you did not watch the show at least 1 C low sodium beef broth. I love it.

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I too cut back on the red wine and added beef broth. Must use a dutch oven!

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I am not sure why this recipe is listed as "intermediate," it is tremendously easy. I did not add beef stock, as had not seen the show first. However it was really delicious and because it was so easy too, I give it 5 stars. I did speak with my butcher about the "first" cut and he explained why that was important. Our meat was fork tender, so maybe that has something to do with the others problems.

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I make a brisket about every 3-4 weeks. I make a big one and freeze portions for later. I have been making the same recipe for years, but decided to try a new one this time. I am so glad I did. I used a large, Le Creuset dutch oven and followed the recipe exactly in terms of ingredients. The only thing I changed is that I cooked the wine down a little before adding the rest of the ingredients.

Unlike other recipes, this is not too sweet, the wine gives it depth, and it was incredibly tender. A total hit and my new go to recipe for brisket.

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I followed the advice of others and cut back on the wine to 3/4 cup and added a cup of beef broth. I was afraid there might be too much garlic, but it reduced nicely and wasn't as overpowering as I thought it might be. Once I strained out the veggies, the sauce was absolutely terrific. I'm looking forward to having this dish again tomorrow night as a leftover. Thanks, Tyler, this was perfect.

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Wasn't sure what 3/4 of a bottle of wine was relative to, so I used about 14oz of cabornay sauvigoun (sp?. Instead of placing some of the vegatables and juices over the meet, I pureed all but a the the celery with some additional salt, red pepper flakes, and worcestershire sauce. It made for a wonderful sauce, and my wife chose to take some to work the next day as a soup.