Beef Brisket

Total Time:
4 hr 35 min
Prep:
20 min
Inactive:
15 min
Cook:
4 hr

Yield:
10 servings
Level:
Intermediate

Ingredients
  • 4 large garlic cloves, smashed
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 4 sprigs fresh rosemary, needles striped from the stem and chopped
  • 1/4 cup extra-virgin olive oil
  • 1 (4 pound) beef brisket, first-cut
  • Coarsely ground black pepper
  • 4 large carrots, cut in 3-inch chunks
  • 3 celery stalks, cut in 3-inch chunks
  • 4 large red onions, halved
  • 2 cups dry red wine
  • 1 (16-ounce) can whole tomatoes, hand-crushed
  • 1 handful fresh flat-leaf parsley leaves
  • 3 bay leaves
  • 1 tablespoon all-purpose flour (optional)
  • Potato Pancakes, recipe follows
  • Crispy Potato Pancakes (Latkes):
  • 4 medium russet potatoes, peeled
  • 2 medium onions
  • Kosher salt and freshly ground black pepper
  • 2 egg whites, lightly beaten
  • 1/4 cup finely chopped chives
  • Vegetable oil, for frying
  • Serving suggestion: applesauce
Directions

Preheat the oven to 325 degrees F.

On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).

Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.

Crispy Potato Pancakes (Latkes):

Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.

Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

Yield: about 20 (4-inch) pancakes

Prep Time: 30 minutes

Cook Time: 4 minutes per/batch

Ease of Preparation: Medium


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.6 124
This recipe was great! The boys loved it, and they can be a bit of a picky bunch. Will definitely make this again a few times over the colder months. item not reviewed by moderator and published
Wonderful recipe!!! I don't care for rosemary, so I left it out and doubled the parsley. My 2 and 6 year old loved it too! item not reviewed by moderator and published
where is the brisket recipe? this is just for potato pancakes item not reviewed by moderator and published
Where is the recipe. Food network has done something to change all their computer recipes on line. item not reviewed by moderator and published
WHERES THE BEEF!!!! item not reviewed by moderator and published
Where is the actual beef brisket recipe? The link is for the potato pancakes. I used this recipe before and it phenomenal! Please let me know where the link for the recipe is located, thanks!!! item not reviewed by moderator and published
This recipe is "eyes keep rolling back in the head" delicious. I only had a 2 pound brisket, so I braised it in my Dutch oven, surrounded and topped with the veggies. I started the rosemary pesto on my cutting board then transferred it to a mortar & pestle to work in the olive oil. I rubbed half on the brisket, half on the added vegetables, and also dabbed on a few tablespoons of tomato paste. I put the Dutch oven in at 325 for an hour, then lowered to 300 for an additional two hours - it needed more broth and water as time went on. The meat didn't even need a knife and the flavors were delectable. item not reviewed by moderator and published
delicious - i made this in a slow cooker item not reviewed by moderator and published
Great recipeā€¦and actually going traditional no need for the tomatoes at all. Use a big red wine (no pinot or light table wine) and for a heartier stew like accompaniment add small red or yellow potatoes about an hour before you wrap up in the oven. Delicious item not reviewed by moderator and published
This was the first time I have ever made brisket. I made it for Christmas Dinner for 24 people. I followed the directions exactly Andrew brisket was perfect. This recipe is a keeper. item not reviewed by moderator and published
This was a very tasty dish I don't think that you need to put the veggies in quite so early but we all loved the flavor. item not reviewed by moderator and published
Excellent recipe. Chose this because the red wine and tomatoes in the braising liquid sounded good together. As some other reviewers suggested, I added the carrots and celery after a couple of hours and I think that I would add more carrots the next time. Also used some of the wine, garlic, onions and celery to make a marinade the night before. It came out fork tender and the sauce was excellent on mashed potatoes. The leftovers were even better the next day. But it was really great after two days on toasted bread as a hot sandwich with the sauce covering the bread. Also pureed some of the onions and celery with mashed potatoes and chicken broth to make a soup to go with the sandwiches. item not reviewed by moderator and published
Best brisket EVER!!! Thank you so much for posting this recipe. Until last night, I always ate the brisket of others. This was my first attempt at making one, myself, and it could not have been any more delicious. I don't see how anyone could top this recipe. My whole family loved it, too-- even "Mr. Picky." item not reviewed by moderator and published
4 stars bc with MY changes I made it 5 stars!: vegetables will be destroyed, mashed if you follow this recipe. Delicious, great taste but put in the veggies at the last hour. I also added more wine, let tomato bc I didn't want it to be like a stew. I cooked it for about and extra 45 min at 250. It was tender and amazing. item not reviewed by moderator and published
It's a perfect recipe & as an added bonus, I didn't even need to baste it with my beautiful Le Creuset dutch oven ! I have made it 3 times within the last 3 weeks. I have tweaked it slightly since I have an allergy to onions so I substitute them for shallots & added some garlic. My spouse & guests have not been disappointed ;- item not reviewed by moderator and published
It is my fiat time cooking a brisket. My experience with briket has been with the pre-cooked variety and love it. The meat has always been tender, This meat came out tough and the vegetables came out overcooked. All and all not a good experience. I will stick with my cooked variety. item not reviewed by moderator and published
My husband and I really enjoyed this recipe. I've been looking for the perfect brisket recipe for a long time and this is it. Based on other reviews, I used a combination of 1 cup red wine and 1 cup beef stock and cooked it for 3 1/2 hours in my dutch oven. I also put in only 2 quartered yellow onions which I think was plenty. I added the carrots and celery halfway through the cooking process because I don't like vegetables that are extremely soggy. I took out the meat to add the flour to the mixture and then stuck the whole thing with the meat on top back in the oven for 30 min and the sauce was the perfect consistency. Will definitely be making this again. item not reviewed by moderator and published
Move over Ina this is now our new Passover staple.... BEST BRISKET EVER!!!! item not reviewed by moderator and published
Made this for a group of 8, it came out perfectly. I did 2 briskets and glad I did! Alterations that I did to the recipe: Began by frying a pound of bacon in large oval dutch oven, removed bacon, and seared ea brisket 4min/side in the drippings, then removed meat from pan and deglazed with 2 12oz bottles of stout beer instead of wine, then added a 28oz can of crushed tomatoes, upped the garlic to 1 complete head and increased rosemary (2 briskets and rubbed down the seared briskets, added meat back to dutch oven and added about 1.5 cups beef broth, then filled the pan with lots of carrots, the onions (quartered, celery, and bay leaves! When it was all done i pulled out the meat and a good portion of the carrots/celery/onions and covered to keep warm, then got out the submersion blender and made a very nice smooth gravy out of what was left in the pan....whisked in some butter and voila! Great recipe, you wont go wrong as written or taking a few liberties! item not reviewed by moderator and published
Made this for the family, everyone loved it, easy to prepare and delicious tasting!! Didn't have fresh herbs so made do with dried ones from the cupboard, all worked out very well. item not reviewed by moderator and published
It is really good item not reviewed by moderator and published
I don't know just what made this so flavorful but it was great. my wife and I both thought it was one of the best tasting meals we have had in long time. When I took the meat out of the freezer I thought it was corned beef so I simmered it in water for a couple of hours. Then I realized it was beef brisket so I followed the recipe from then on. I put the potatoes in with the rest instead of making pancakes. I used A 28 OZ CAN OF imported tomatoes also. I cooked everytjhing for about another 2 hours. The vegetables were not overcooked and the meat was very tender. I used 1 cup of red Zinfandel wine and 1 cup of beef broth. I don't think the changes I made were all that important to the success of the recipe, I haven't tried one of Tyler's recipes that I didn't really like. Thanks Tyler item not reviewed by moderator and published
Thanks Tyler, this will be a go to recipe. Moist and full of flavor! item not reviewed by moderator and published
Fantastic recipe. Easy and my teenager ate all the veggies! We'll make agsin very soon item not reviewed by moderator and published
Absolutely FABULOUS!!!! YUMMO, as another reviwer put it! I used beef broth instead of wine. We even ate all the vegetables. SOOOO good. item not reviewed by moderator and published
Very good. I was afraid 4 sprigs of rosemary would be too much and used only two. Two was good, but four would have been fine. I didn't really want to eat vegetables that had been cooked to death for 4 hours. So I used an immersion blender and mostly pureed the vegetables into the sauce, leaving just a bit of chunkiness. Could not have been better. And needed no flour for thickening. I roasted some vegetables separately for a more reasonable period of time and also served rice and there was tons of sauce to go over everything. It was really wonderful. item not reviewed by moderator and published
i have made this brisket 3 times...and it's always perfect. i added alot more carrots to cook in the juices....very tasty....good recipe. upated 2012...making this brisket again. adding more carrots, tomatoes, etc. making a 7lb brisket and have to up all the ingredients. this is a winner that the family loves... item not reviewed by moderator and published
I've never made a beef brisket before and looked for a recipe after I'd puchased the meat. I was having six people for dinner, and this was the perfect thing. I did not use the tomatoes based on other reviews. It could not have come out better and it wowed all my guests. I served it with a spaghetti squash casserole and brussel sprouts. It is a definite "make again" and we loved the simplicity and outstanding flavor. item not reviewed by moderator and published
I tried this recipe and loved it!! I used about 2.5 lbs of meet instead of 4. I also cut back the onions to one large red onion and also used about 10 oz of whole red plum tomatoes. Instead of a dutch oven or roasting pan I used the crock pot for 4 hours and it turned out perfect and moist! My dinner guests loved it! item not reviewed by moderator and published
hmmmm.... I'm a fan of Tyler and have enjoyed watching and making the recipes that he has featured and have one of his cookbooks, but I have to say that this was disappointing to me. I found a huge brisket on-sale and bought it in mind to make an Anne Burrell recipes but went with this instead. I can't say I wished I made hers, but wished it wasn't this one. My biggest issue I think is the tomato. I think I had a mind-set for a beefy-flavored meat where I didn't think this was. I've only had brisket a time or two and think it may be that I just do not like this cut of meat; I'm not a fan of corned beef which is made using brisket. If I could do this again I'd use beef stock and red wine to braise the meat and eliminate the tomatoes. I have another 4 to 5 lbs of meat left from the 11 lbs I purchased so I think that it will be turned into Italian beef. I wouldn't say don't try it, but I will not be making this again. BTW -- it smelled great cooking! item not reviewed by moderator and published
This recipe was amazing. I was looking for an easy to prep and cook brisket recipe for the Jewish Holiday Rosh Hashanah....Found it !!! My kids really enjoyed it too! Thanks Tyler! I did cut back to 2 red onions and used tomato puree since it was all I had...seemed to work just fine. item not reviewed by moderator and published
The guests who I made it for LOVED IT! I only used two onions. item not reviewed by moderator and published
I have made this brisket a couple of times and every time it was a winner! I prefer adding white wine instead of red though but with either it's great! Highly recommended! item not reviewed by moderator and published
It was very good. Next time I will leave out the wine and use beef broth, skip the tomatoes, use only ywo onions and add more carrots and celery. item not reviewed by moderator and published
Can you same YUMMO????????? No more needs to be said I never change Tylers Recipes!!!!!! Hard to improve on perfection!!! item not reviewed by moderator and published
I am not an accomplished cook but I worked thru this and the family loved the flavor. Meat was really good but I put the rub on the meat excellent. I put th rub on prior to searing and I didn't realize the order was wrong; however, it was a great flavor. item not reviewed by moderator and published
My family LOVED this! It's tender, BIG on flavor, and the best brisket recipe I've ever tried. I'm making it for St. Patrick's Day and will serve it up with garlic smashed red potatoes and some cabbage. YUM!! item not reviewed by moderator and published
The brisket turned out very tender, the vegetables gave it good flavor. I used beef stock instead of the wine. Definitely recommend this recipe. item not reviewed by moderator and published
Excellent! item not reviewed by moderator and published
Definitely a crowd pleaser! I made this twice and both times I did not have all complete ingredients, but even with the tweaks I made with the recipe, they came out delicious! First time, I made it with only a cup of red wine and the other cup substituted with chicken stock. 2nd time, I used yellow onion as that's all I had. Love the flavor and meat is fork tender! I think I'll make it again for dinner tonight! item not reviewed by moderator and published
First time making beef brisket, a nice step up from pot roast! Followed the recipe pretty close, only 2 onions though. I used fire roasted tomatoes, which added extra flavor to the sauce. Since I have leftovers I will serve with potatoes for the next meal. item not reviewed by moderator and published
Everything LK66 said--great I-can't-wait aroma, but lackluster pot-roast flavor. item not reviewed by moderator and published
This was VERY tasty! The red wine added a nice depth of flavor. item not reviewed by moderator and published
Great flavor and moist. I left out the tomatoes and increased the wine. I also cooked in the crock pot on high for about 5 hours - leaving the lid on creating a nice balance of moisture. item not reviewed by moderator and published
This wasn't bad..but definitely wasn't great. Everything smelled and looked delicious but the flavors were just not there. Meat turned out tender and veggies were good but the flavor as a whole was pretty bland. You might as well make this recipe with a less expensive cut of beef because it tastes just like a pot roast. item not reviewed by moderator and published
Excellent recipe! I had about a 7lb brisket. I seared mine on the grill over hardwood lump charcoal. When seared I removed the brisket to the side of the grill and added a few chunks of hickory and let it smoke on low heat for about 20 to 30 minutes. Then to the roaster pan. The only other substitution was I used herbs de provence in place of rosemary needles. Turned out excellent! item not reviewed by moderator and published
I found a beef brisket keeper, thanks Tyler! Very easy recipe to prepare and full of flavor. My only change to the recipe was to omit the red wine, not a big fan of the flavor so I opted to use chicken stock instead. I will now gladly retire the onion soup packet recipe. item not reviewed by moderator and published
The recipe sounded great, and was fun to prepare, but did not turn out very good. The meat was not tender enough, and there wasn't enough flavor. Will not make again! item not reviewed by moderator and published
Had to leave a comment regarding this recipe. It was so easy, and the gravy, rich and tasty, wow! I cheated a little, because I had no time to bast, so after browning the meat, I popped everything into a cooking bag. PERFECT! Meat was tender and veggies cooked just right. I did add potatoes, but followed the recipe. Wine and juice from tomatoes left plenty of liquid. Reduced sauce, and thickened with corn starch (French family) we always use it. Glad I tried this one, it's on the top of the list. item not reviewed by moderator and published
I am not jewish and I made a risky choice to make this recipe for the first time for a my jewish family i married into. I can't believe the response I got, everyone wants the recipe and even the mother in law had nothing bad to say. I keep it a secret and never told them it was my pal Tyler's recipe. Best recipe ever! Make it for parties even if you've never made it before. You can never go wrong with it. item not reviewed by moderator and published
The recipe was excellent, no trouble gathering the needed ingredients even at the last minute. The Brisket was fork tender and very moist. The tip someone posted about searing this on a Grill before cooking was fast, easy and very effective. At the first basting 30 minutes into cooking, the smell of herbs, and veggies and all the ingredients filled the house. I cooked this for my wife for Mother's Day and our whole family enjoyed it. I added 6 potatos 3 hours into the cooking, and they turned out great. Using the potatos instead of the potato pancakes saved me time, although I hope to try the potato pancake receipe in the future. item not reviewed by moderator and published
Although I don't generally make something I have never tried before for company , I took a chance and I was amazed by how delicious this was and how much everyone loved it! Not wanting the mess of searing the meat on the stove, I seared it on the grill . Other than that I followed the recipe exactly as written, allowing a little more time for a slightly larger cut of meat. The rosemary garlic paste made it so delicious. Have never used Rosemary with beef before. I made the reduction (also very delicious!) after straining out all the vegetables. Don't substitute white onions for the red. I believe they contributed to the beautiful color of the finished product and the reduction. Now I'm sending copies of this to all my friends who were at my party. Thanks again Tyler for this delicious, crowd -pleasing recipe! To say it did not disappoint would be an understatement! carol u. item not reviewed by moderator and published
This recipe was great. I added some stock to the pan after about two hours of cooking since the 2 cups of wine that the recipe called for totally dried up. Overall I would highly recommend this delicious recipe. item not reviewed by moderator and published
This brisket was delicious.I would have preferred more of a liquid base to keep it more moist, but it was generally quite good. The aroma this dish produces is heavenly. The red wine gives the vegetables a perfect touch of flavor. I would recommend this dish for a special occasion or just a nice family meal. It was nice, simple and overall great. item not reviewed by moderator and published
This was delicious and so easy! Throw it in the oven and practically forget about it 'til dinner time! There's enough red wine left in the bottle, too, so if it is good you have a glass at dinner! I might try vadahlia onions next time. item not reviewed by moderator and published
This does deserve a 5 star rating. My guests and I were totally yummed. I bought 3 briskets, each about 2 lbs as that's what the store had. Used extra smashed garlic and added fresh thyme as another reviewer mentioned. I will leave out the celery next time since it gets too mushy and I don't think the flavor that it adds is essential. The red onions were gorgeous, the reduced sauce so tasty, and the meat completely tender. I used my Romertopf clay pots and cooked it at 375 for about 3.5 hrs. I did make the latkes and they were very good and I added a side of brown rice (Alton Brown's method is my standard, love it) which was devoured with the sauce. I served this with Alton's Spinach Salad with Warm Bacon Dressing which was also 5 star. I will definately make this again. Oh, and we had Beatty's Chocolate Cake for desert and my son's birthday...another total hit. So glad this worked out so well. The effort was worth it! item not reviewed by moderator and published
I've made this a few times and love it. Tonite for a football Sun. nite dinner I changed it up a little. As I was serving mashed potatos I wanted alot of gravy. I used only 1 cup of the red wine and added 1 1/2 c beef stock. After the meat was done I tented it under foil and strained the gravy out of the veggies and set both aside. I made a quick roux with 2 Tbsp of flour, added the gravy back in and added a1C madiera. Brought to a simmer for 10 min's and served - Fantastic! item not reviewed by moderator and published
This brisket recipe was fabulous. Everybody loved it! I took a risk to make this for New Years Eve and it was absolutely fantastic! Very most and very flavorful. Didn't have to baste at all. item not reviewed by moderator and published
...and really easy to make. I had 8 people over for dinner and they devoured it. Sadly no left overs. I will def. make this again. Re: the latkes....really make sure you get as much water out of them as possible otherwise they fall apart. Be sure to use some elbow greese. item not reviewed by moderator and published
Although time consuming this recipe is worth it. My in-laws said it was the best brisket they have ever had! item not reviewed by moderator and published
I served this beef brisket to our Gourmet Group and we all agree the brisket was fabulous. (The theme of our dinner was Jewish cuisine. ) The flavor was bountiful and the meat so tender- no knife needed. I did omit the celery. (mainly because I don't care for it and secondly, because some of your other cooks said to omit) I will for sure serve this again. I also made the potato latkes. They were excellent. I did learn not to try and make the mixture ahead of time as my potatos, onions and eggwhites all turned blackish. At the last minute, I had to redo the mixture. Thankfully I had the help of my son, Chef Jack. We peeled, shredded and mixed quickly right before our company arrived! Thumbs up on this one!!!! Marie item not reviewed by moderator and published
This was my first time making beef brisket and we loved this dish. The only change I made was doubling the carrots and omitting the celery (only b/c I didn't have any on hand). My husband and I both took seconds :) Will definitely make this again! item not reviewed by moderator and published
This dish was easy to make and delicious. The flavor of the sauce is amazing, the meat came out tender and flavorful and the veg. was great. Even my picky 3y/o ate it. Can't wait to make it again. item not reviewed by moderator and published
This brisket was melt-in-your mouth, and will definitely become a regular go-to meal in my repetoire! I truly feel that the quality of wine that you use in your recipe will make a big difference; use something you enjoy drinking on it's own. Your gravy will thank you for it! My family devoured this, and it's definitely good enough to entertain with. I served it with my garlic/shallot mashed potatoes and the vegetables cooked with the brisket. I highly recommend this recipe! item not reviewed by moderator and published
This was a lovely recipe. It was straight forward, rather easy to make and yummy! Since a brisket cut of beef is unknown here in Holland, I chose to buy what the Dutch butcher called a rib roast (translated from Dutch), not to be confused with a ribeye roast. It looked like a standard chuck roast one buys in the States. I followed the recipe as stated, roasted the meat in the oven for 4 hours, in a dutch oven pot. The meat was came out very tender. I brought the sauce in the pot to a boil, added a little red wine and a tablespoon of a beurre manie, allowing the sauce to thicken up. It made a fantastic gravy that compliment the tender beef. My husband, without hesitation, gave it a 5 star rating. I agree, as I highly recommend this recipe. Thank you Tyler, for another fabulous recipe. item not reviewed by moderator and published
not bad but certainly not worth making again item not reviewed by moderator and published
I have made brisket many ways before. This is the absolutley the best brisket ever. Followed the receipe except added a little more garlic. My husband said this was outstanding. Thanks tyler for another great receipe. Please keep them coming!!!! item not reviewed by moderator and published
My desire to try something different this year was a big hit. I was a little concerned with breaking the usual menu, but my family enjoyed this very much. Make sure to choose a wine that you would love to drink. That is the key to cooking with wine. The juices from the meat combined with the garlic, rosemary (and I added a little Thyme) was wonderful and was very nice with leftover beef for sandwiches. Even the pickiest of eaters on Christmas was pleased with this meal. Thanks Tyler!!! Oh I did cook this over night in a 200 degree oven and then turned it up to 375 for the last 20 min or so. How this could ever be dry is beyond me. item not reviewed by moderator and published
Made both the brisket and the potato pancakes. Used a dutch oven for the brisket which i think really helped keep the brisket submerged for most of the cooking time. My family loved it! item not reviewed by moderator and published
This was the first time I made a brisket and this recipe was a huge hit. My sons devoured this and my youngest is not a beef eater. It was easy and because I used a smaller brisket I didn't need to baste it at all. I had enough broth left that I am going to throw some tortellini in it and have soup with dinner. item not reviewed by moderator and published
Simply the best!!!....easy to make and soooo good!..someone said in one of the reviews that it was dry!...what???..if baked covered at 325 degrees you'll have more gravy than you need....it is delicious!..I've been making brisket for 20 years and have tried more than 10 different recipes and this one is the best so far...it only took 3 hours and it was so tender and juicy...the veggies were so tasty too!!! item not reviewed by moderator and published
This was my first brisket and I couldn't be more pleased. It was so simple and it was delicious and tender at the end of four hours. I did uncover it during the last 30 minutes to try to condense the liquid a bit. The juices made a flavorful gravy. I also made the potato cakes - my first time with those as well. They were delicious as well. I served these with a light spinach salad and everyone loved the meal. item not reviewed by moderator and published
I followed this recipe exactly and this was by far the best brisket I have ever eaten. Everything came out perfect! The potatoes were great too. Every recipe I've ever cooked of Tyler's has been awesome. You're the man Tyler! item not reviewed by moderator and published
I disagree with the other reviewers. I felt this recipe (along w/ my guests), was average/good, but not exceptional. It tasted like a pot roast, and did little to enhance an expensive cut of meat like a brisket. Hopefully it will be better the next day as sandwiches! item not reviewed by moderator and published
Did it exactly as Tyler wrote it and it came out tender, juicy and delish! Thanks Tyler for an awesome recipe! item not reviewed by moderator and published
This will be the third time I'm making this recipe. I love Tyler Florence's recipes. The the flavor of this dish is wonderful, esp with the rosemary paste. The red wine, added with the tomatoes, gives a robust flavor. item not reviewed by moderator and published
I had close to a 8 lb brisket. Half of it I followed Tyler's recipe and the other half I did in my crock pot with the old fashioned dry onion soup and mushroom soup recipe. Tyler's recipe won hands down! I doubt if the other brisket will ever get eaten, just not freezer worthy. item not reviewed by moderator and published
This made a great New Years Eve dinner for family and friends. I made a few adjustments ? used 2 sprigs of fresh rosemary which was plenty. Being from south Louisiana I had to add more seasonings?specifically Slap ya Mama Cajun seasoning which gave it the right about of heat. Cooked for a good 5 ? hours. You could cut the meat with a fork it was so tender. Also used 3+ cups good red wine since I knew I was going to cook longer. Just perfect!! item not reviewed by moderator and published
This brisket got rave reviews at our holiday potluck this year. Even my picky teenager who says she doesn't like meat, liked this recipe. I made this on the first night of Hanukkah and perhaps this is my new tradition. item not reviewed by moderator and published
My husband is Jewish so I made this for a Hanukkah dinner. It was so delicious, everyone raved and I found the recipe quite easy. Even the latkes were easy and they were so yummy I had to protect them from my sisters to keep them from being eaten before the meal. There was so much liquid in my roasting pan that after the first couple times I realized I didn't really need to continue basting the brisket every 30 minutes. item not reviewed by moderator and published
I made this recipe for a family Hanukkah celebration and it was a big hit. This one is a keeper and the gravy was amazing and I am not a gravy eater - I had about 2 drops left and the brisket and potato latkes were gone. Thank you Tyler Florence! item not reviewed by moderator and published
WOW!! For my husband retirement party I made enought to feed 90 people and it was a hugh hit! Everyone loved it and everyone wanted the recipe. Of course I have also made it for just a dinner party of six and there wasn't any leftovers. A must do! item not reviewed by moderator and published
I can't express how much we enjoyed this dish. I have made it two times and am getting ready to make it again. I pureed my tomatoes and added a little sugar. Best ever and a great leftover. item not reviewed by moderator and published
Never cooked a brisket before and this turned out great-- easy recipe and incredibly flavorful, made the best gravy. Even the leftovers were good. Will definitely make this again and will try with other roasts. Impressed the heck out of my Jewish boyfriend! item not reviewed by moderator and published
My husband and I had never cooked a brisket and were somewhat worried the meat would be tough. We followed Tyler's recipe exactly and were delighted with the results. It was easy to make and so tender we could cut the meat slices with a fork. Thanks for another great recipe Tyler. item not reviewed by moderator and published
The flavor of this brisket was so good I nearly fell off my chair. Leftovers last for days and are even better! item not reviewed by moderator and published
Easy to prepare, broth was perfect, meat was tender, family LOVED it. item not reviewed by moderator and published
The meat was not very tender & the red wine just gave meat and vegetables a bad taste. Perhaps recipe needs some specific suggestions for wine. item not reviewed by moderator and published
I always had corn beef and cabbage. this recipe was so different and tasty. the 2 cups of wine was a little overwhelming for me. I will definitely use this recipe again, but with a little less wine. item not reviewed by moderator and published
great recipe, real easy. i didn't have prasley on hand so i used thyme instead. after searing the brisket i threw it in my slow cooker with all the ingrediants and let it cook for over six hours and it still came out great. veggies were perfect. item not reviewed by moderator and published
Brisket & gravy tender & delicious. This potato pancake recipe is authentic , as my Polish/Austrian mom made potato pancakes exactly this way w/egg whites to lighten the pancake texture. Essential u squeeze the starch out of the pancake mixture,per the recipe. You can also reduce the amt of onion to one onion, in case you'd like a slightly less onion taste. item not reviewed by moderator and published
Large pieces of vegetables saves time and the sauce made from the ingredience is to die for. This couldn't be made an more simple. Excellent. The Irish will go nuts over this. item not reviewed by moderator and published
Easy and tender. It had so much flavor. I will be making this again and again. Will be great for company and holiday. item not reviewed by moderator and published
I haven't tried the brisket yet but I wouldn't even attempt the potato pancakes!!! I watched the show and those pancakes looked like burned hash browns, not latkes. They should be crunchy on the outside and soft on the inside and whether you use a grater or a blender, they resemble pancakes, not hash brown ovals. He should have used whole eggs, not just egg whites and some flour to hold them together. I might try the brisket though. Most Jewish pot roast tastes dry and is too chewy but this one looks moist and tender. item not reviewed by moderator and published
It's funny how there's a few morons that rated this recipe without trying it. Don't let these losers distract you. This is a great recipe and I can't imagine you would be disappointed. I doubled this recipe for a good-sized group of people and everyone loved it. item not reviewed by moderator and published
This is a five star brisket!!!, but wouldn't you hate to be invited to Elainei's in Aventrua, Fl. and didn't have a excuse to get out of it? item not reviewed by moderator and published
This was awesome. Ususally there is a lot of brisket left after dinner. Not so with this brisket, it was GONE. item not reviewed by moderator and published
this was really easy and had a wonderful flavor! item not reviewed by moderator and published
To die for. 'Nuff said. item not reviewed by moderator and published
Okay, so I buy a brisket with guests coming over. Being a complete amateur when it comes to meat, I am thinking I can grill it. Yeah, not the case. After a long time spent searching I found this. It was incredible! A wee bit more time consuming than other recipes, but well worth it, especially for guests. The sauce it turned out, after I thickened it, was out of this world! The meat was tender. The veggies were flavorul! I am holding on to this one forever. What I great dish! item not reviewed by moderator and published
Agree, can someone please post the written recipe? item not reviewed by moderator and published
Cooking practically anything in bacon grease is delicious. BUT, it is not Kosher. Enjoy it as you do, but please do not make it with bacon grease for a group of Jewish people. item not reviewed by moderator and published

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