This is a delicious brisket recipe, with the beef turning meltingly tenderand accompanied by a rich and savoury sauce made of the beef drippings and onions. There is something very comforting about a slowly braised cut of beef. The long cooking time fills your home with delicious scents and provides the ideal setting for tougher cuts of meat to become tender and succulent. This time-honored recipe has to be more than 50 years old, for that's when a paternal (Polish) aunt shared it with my mother. Enjoy!!!
drouchea ,I made this for hubby's birthday dinner tonight. It was fantastic. The brisket was fall-apart tender and super flavorful. The onion gravy was perfect and also worked well slathered over roasted vegetables.
katy2930 ,My first brisket and it was phenomenal. The onions sauce was perfect and the brisket was fall-apart tender.
foolishbaker ,This was my first attempt with a brisket. It was amazingly delicious and everyone loved it!
nathanmena ,I was really happy with this recipe. It was some of the most flavorful brisket we'd ever had.
marisacooks123 ,This was dish was wonderful and not difficult to make. I will definetely cook this again.I served roasted red potatoes with rosemary and it went so well together.
chefhoward76 ,Our family absolutely loved this Brisket! I was also astonished how versatile the leftovers were. My wife made hot beef sandwiches (with mashed potatoes & gravy), beef-and-noodles, and shredded beef enchiladas -- all from the leftovers and all were utterly delicious.
vinceb ,I used a nearly identical recipe from Cooks Illustrated I was surprised by how good it was. For a variation on this recipe try: Add 1 tbsp brown sugar with the onions. Add 1 tbsp tomato paste with the garlic, stir and cook until dark. Substitute 1 cup red wine for 1 cup broth. Add 3 sprigs fresh thyme with the bay leaves. Sauce can be made thicker by adding 2 tbsp flour after adding paprika.
stevenmusumeche ,This is a great and easy meal if you make it just like it says. I find that the meat falls apart when sliced, which is not a problem to me. You can also add celery, bellpeppers, etc to spice it up.
terrylive ,Have made 3 times (twice for guests, all of who raved and asked for the recipe). It is fail safe, come out tender every time. The onion puree is amazing and the meat falls apart. The onions carmelize and a crust forms on the meat. mmmmmm
goldhorde ,We tried it out for our weekly 8-10 member scripture group meeting. It was soundly approved by all members while paired alongside a Scalloped Potato
jashsol ,Excellent recipe. I made a few additions starting with garlic salt before searing. I doubled the amount of stock and added chopped celery and mushrooms along with carrots and potatoes.
sgrishka ,As with so many recipes, this one is so much better the next day because the flavors have blended together. Another benefit to this method is that it permits you to skim the fat from the pan juices. Beef brisket has a mantle of fat that is left in place for baking to flavor the meat but should be removed from the gravy before eating. Also, once cooked and cooled, the brisket is infinitely easier to slice thinly across the grain. Prepare the roast the day before serving and simply reheat the sliced meat in the de-fatted pan juices on the day you will be serving it for a delicious and tender main course that satisfies your senses. [I posted this recipe.]