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Tried the beef brisket recipe today 10th Jan 19, it was straightforward and the results excellent. I will definitely by making it again.
Thanks Keith, I’m so glad you liked it!
300 far too high 200 for 2 1/2 hours
Made a couple of twists to the recipe. Cut the weights in half because we only have 4 in the family, and there was just enough for a couple of sandwiches the next day.I did a dry spice rub on the brisket the day before, which give it a lovely flavoured crust at the end. I also used half beer and half stock for the stock. The temperature and cooking time is perfect, just be careful that if your in the UK the temperature is 150*C not 300* like I nearly did. Thanks for the recipe and it will make a sturdy regular apperence through the Winter months in our household.
My brisket recipe is easy and the best (and I know brisket). I slice 3-4 large onions.Place 2 handfuls on bottom of a roasting pan. Top with brisket fat side up (I do some removal of huge amounts of fat). Sprinkle with Lawry’s Seasoning Salt on both sides. Top with the rest of sliced onions. Add about 6 ox.of water to bottom of the pan. Seal with heavy duty foil and bake at 325 for 3 1/2- 4 hrs. Checking it every 2 hours to see if a fork inserted feels like “butta”.
This recipe was fantastic. I made it again the other night and I used a blade roast instead and it was also absolutely delicious. I added cubed yams along with the carrots. Really YUMMY!
I followed your recipe exactly and it turned out so well. I was reluctant because I tried my first roast with a chuck roast using my husband’s family recipe and it was a disaster. This one however was fantastic, and we would definitely be trying other options like wine or beer instea of broth. Thanks so much! You completely made our day :)
I am going to try this recipe for the first time and would like to use my pressure cooker, it is a 6qt stove top. I would love to get info on transferring this recipe to a pressure cooker….any info on that?
I have made my brisket before in the pressure cooker and had an unfortunate problem with a burn on the bottom of the pan, will using the trivet help that?
thanks in advance
Just had slow cooked brisket
I made a rub of bayleaves,rosemary,juniper berries,thyme,mustard powder, garlic powder, sea salt & black pepper
Rubbed on beef & left in fridge overnight
Sealed meat, sauted onions cooked with a redcurrant beef stock for 6hrs
Omg it was so tender & so tasty
Oh and a question – any advice on freezing/reheating if cooking the brisket in advance?? Thank you!!
Just did a trial run with this recipe in advance of Passover in a few weeks. It came out BEAUTIFULLY!! Will definitely recreate this dish for our seder this year. Thank you!
Just a technique option – I put the bay leaves, rosemary, & thyme into a little cheesecloth bag instead of tying with twine.
Could this recipe be done in a crockpot?
Made this recently and it was amazing! Even better the next day :) I followed exactly except I chopped the herbs (didn’t have twine) and I didn’t make the sauce.
Tried this last night for New Year’s eve and it was fantastic! The only changes I made were using 3 cups of beef stock instead of 2, then adding some new potatoes. Otherwise, followed it to a T. Fantastic! Thank you!
I made this for Christmas dinner. It was fork-tender and so flavorful, I will be making this often, especially for company, as everyone loved it. Thanks, Elise!
I’m so glad you and your guests liked it Barbara!
I made this last night for dinner. I’ve made many briskets over the last 30 years and this was the best one so far. The flavor of the meat comes through with hints of the rosemary, thyme and garlic. When using a rub on the meat all you ever taste is the rub. This was outstanding. I’ll never do it another way again. My five dinner greats all concur. Thanks so much.
I made this last night exactly as written and it was amazing. The mustard sauce is a must. Served with yukon gold mashed potatoes thru a potato ricer.
Hi Elise, do you think I can use daikon instead of parsnip as they are not available here. Thanks!
No, I wouldn’t recommend it. Just leave out the parsnips.
I’m not seeing parsnips in this recipe, what am I missing?
We mention parsnips in the headnotes, “You could easily use other root vegetables such as parsnips, turnips, or rutabagas,” as alternatives to or in addition to the carrots.
Thanks Elise, yeah, I noticed it after Id posted. Made this today for Sunday dinner here in bonny Scotland. Absolutely delicious. Will become a regular feature I’m sure.
I’m so glad you liked it!
Followed this recipe and it got burnt, all onions blackened and in edible. Ruined!!!
Temperature must be too high.
Thanks a bunch
The temperature listed in the recipe is correct. It sounds as if your oven temp may be off though, so I would check it with an oven thermometer. Another thing that could cause a burnt roast is if your pot didn’t have a tight fitting lid. If too much moisture escaped while cooking, the roast would dry out. Finally, I noticed from your email that you are writing from the UK. The temperature listed in this recipe is in Fahrenheit not Celsius. If you had set your oven to 300°C instead of 300°F, you would have burned the roast.
Waw, so glad that I read these posts. I’m making this this afternoon and I was going to cook it at 300*C !!!!
waow I am drooling over this pot roast :) so delicious and tempting.