Beef Brisket

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Move over Ina this is now our new Passover staple.... BEST BRISKET EVER!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It is really good

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Thanks Tyler, this will be a go to recipe. Moist and full of flavor!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic recipe. Easy and my teenager ate all the veggies! We'll make agsin very soon

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely FABULOUS!!!! YUMMO, as another reviwer put it!
I used beef broth instead of wine. We even ate all the vegetables.
SOOOO good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.