AMAZING!!!! I did do some things different. I let it come to a boil then I put into a baking dish with a lid and put it into the oven at 325 degrees for 2 1/2 hours. I also added Lipton onion soup mix on top and instead of white vinegar I used apple cider vinegar. I also added carrots. It came out delicious, and I will be making this again and again! thank you :)
Simple, delicious, made it as the recipe was posted. Note: A cast iron dutch oven + the vinegar in the recipe can cause the meat to have an "off" taste. This is better suited for a ceramic slow cooker.
I enjoyed this quite a bit. I'm a tough scorer, so 3 stars for me is pretty good. I don't understand the sitting in the fridge overnight though. In theory it must be to absorb more flavor, but I found it to be opposite. It tasted better to me fresh off the stove than refrigerated till the next day. I made a large enough brisket were it lasted 3 days for leftovers (I'm the only meat eater in the house besides my dogs LOL).
Dear god. I'm not much of a chef, but this was the best thing in the world. Simmered that for probably 3.5 hours, and the 8 people at our super Jewish Seder party loved the hell out of it. Such a simple recipe and so amazing. Totally making this again pretty much every five minutes for the rest of my life.
Please, please do not drop the salt to 1 tsp. This is MY recipe and if 55 people gave it 5 stars and it was not too salty for them, my guess is that you bought the wrong brisket. You CAN NOT buy the corned beef that comes with the spices - you MUST buy fresh, 1st cut brisket from the butcher. This recipe can be made the same with up to 6+ pounds of brisket with no additional seasoning if you wish. I made 3 huge briskets for the holiday and had only a morsel left.
This is the best brisket recipe I have made it came out perfect . I froze the leftovers when I used it for suprise guest everone raved and thought i had just made it . I wouldn"t change a thing about this recipe.
I thought this recipe was excellent. I followed it exactly, except that my brisket was 6lbs, so I added a little more water to the pot. I used homemade spicy ketchup, and raw apple cider vinegar. It was perfectly seasoned, and very tender. Thanks for a great recipe! I am saving this one!
I bought an 8 pound brisket & cut it in half. This gave me a chance to try the recipe twice & have plenty of leftovers as most said that was the only draw back... not enough left over. Both briskets turned out super and I know this is going to be made again & again. Thanks for sharing!!!! Amazingly easy to make. I made exactly as the recipe was written.
I have made this brisket for the past 2 years for Passover Seder. Both times it has come out beautifully! Instead of cooking in a pot on the stove I browned the meat in a pan and they placed the meat in a slow cooker for 12 hours on low. This is perfect because I can start the meat in the morning before work and it is ready when I am ready to have guests over in the evening. The meat is tangy and sweet. This is perfect served with Cole-slaw.
