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The Ultimate Braised Brisket Recipe

The Ultimate Braised Brisket

Recipe courtesy Tyler Florence, 2008

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

Showing 41-50 of 58

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  • on March 18, 2009

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    I made this and the entire family raved!! With 5 different tastes that's saying something! I used a 5 pound brisket and eyeballed the rest of the ingredients, including 1/2 box of beef boullion. Strained the juice from the pan onto the top of the meat and served the honey and balsamic onions as a side and they were fantastic also. The house smelled heavenly and hands on time was not bad. Served it with mashed potatoes and orange glazed baby carrots ...yum. It's been two days and dh is still talking about it. Don't hesitate to make this, it's not your average pot roast.

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  • on March 16, 2009

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    your average pot roast. I've made Ina Garten's and thought that one was much better.

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  • on March 15, 2009

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    This recipe was very simple, but it was not much more than an average pot roast. I only used a three pound brisket, so I'm not sure if that affected the outcome of the meat.

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  • on March 15, 2009

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    I used a Chuck Roast (couldn't find a 4 pound Brisket. I only used 1/2 bottle of red wine.
    It was wonderful. We did serve it with the Whipped Parsnips, Balsamic and Honey roasted Red Onions, Garlic Bread and Corn on the Cob (just threw the cobs in with nothing on them into the pan with the roasting Red Onions. Corn picked up the flavors of the red onions while roasting and was wonderful.
    Next time... I'd going to sautee some spinach with lemon to go with this- the brightness of the spinach and lemon should make this meal even better.
    HOWEVER, room mate and I were "moaning" for an hour about how good a dinner this was! Try it.

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  • on March 14, 2009

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    Tyler used 1/2 box of beef stock...I'm watching it right now. Haven't made this yet, but will try it tonight!

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  • on March 09, 2009

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    This was delicious and easy to make. I added onion and garlic powder and Worcestershire sauce. YUMMY!

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  • on March 09, 2009

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    More than worth the time, and since it was difficult to find a small enough brisket to fit in my dutch oven I ground the excess and used in in another Tyler recipe for burgers, another winner.

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  • on March 06, 2009

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    I made this for a crowd of 32 people. I doubled the recipe and use 2 big pots. It was wonderful. I had to give the recipe to several of the guests to take home.
    Tyler is the "ultimate" cook. Whenever I have an ingredient I get on the website and search under Tylers site to get his recipe first. Everything I cook that he makes is so tasty. I can't wait to make this brisket again.
    Thanks Tyler.

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  • on January 31, 2009

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    I made this recipe after seeing it on the show and WOW what a recipe! I make this all the time now, I make two briskets because my familly loves it soo much. The left overs are even better, I make a shepards pie the next day using the pot roast, gravy and veggies as the base, topping it with garlic mashed potatoes and sprinkling it with parm cheese. My husband and I love it with a great bottle of red wine. Thanks Tyler for this recipe it really is awesome.

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  • on December 28, 2008

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    This recipe took about 30 minutes to prep. I used dried thyme and rosemary and fresh parsley. I did not use beef stock as others mentioned and I did use a cab sav for the wine. The brisket turned out wonderful! I served with cheese grits and cornbread and my whole family had seconds! Excellent recipe!

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