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DAMN just made this. Absolutely perfect! Thank you for your recipe.The house smelled great all day. We just ate it and are ready for naps.
I don’t have a dutch oven, how could I cook this without one?
Hi Presley, as long as it’s an ovenproof, thick-bottomed pot with a cover, you’ll be just fine.
I can’t even believe how delicious and easy this brisket is. I made it for a Hanukkah dinner tonight and it was wonderful! One of the best, and I have made many, many brisket. I did a 2 1/2 pound brisket for over four hours. Delish and so tender! Thank you!
Happy Hanukkah, Debbie!
So I made this recipe tonight… Love it
I did not add any veggies beside the onions and garlic and it turned out Fabulous! I made mashed potatoes and some sides of greens and yummy our tummys are very happy. Thank you for this amazing simple recipe
So glad you liked it Anna!
This was so delicious! I used a 1kg (~2.2lbs) brisket and didn’t alter the rest of the ingredients or cooking time. It was falling apart after 4 hours of cooking. I put in the carrots in half way through so they didn’t get soggy. I used 3 small onions, cut in half, instead of chopping them. You can’t go wrong with this recipe!
Fantastic! Took longer though, it was in for 5 hours at 150 then 180 for another hour. And it just melted in the mouth. Thank you
This was amazing! My brisket was only 2.5 lbs so I reduced everything accordingly EXCEPT the liquids. For that I used 1 cup beef broth and one bottle of Chimay red label beer. Also, DEFINITELY do the mustard. I split the sauce originally and did half with half without. Taste tested with husband and we both preferred the touch of acidity that the Dijon brought. Ended up adding the Dijon to the other half so it was all that way. This is one of those sauces you’ll definitely consume. You’ll want to pour it all over everything. I added a split-roasted potato (cut in half to create the flattest two halves possible, toss with OO, roast open side down on a pan until tender inside) to the bowl/plate when serving. Perfect combo.
Thanks from the U.K. Followed this exactly as recommended and it was melt in the mouth gorgeous.
Absolutely brilliant!!! I substituted the red wine with 400 mls Milk Stout. Cooked it for 6 hours in a cast iron roasting dish over a thin layer of coals. So tender and tasty. Thanks so much!!!
Would this work by searing on the stovetop and transferring to a roasting pan and covering with foil? I don’t think my pot’s handles are oven safe.
Hi Savannah, you need a pot with a tight fitting lid, foil will not do. If you have a tight fitting lid, you can cook the roast entirely on the stovetop. Once you bring the stock to a boil in part 4, reduce the heat to “warm” or the lowest setting possible on your stovetop, and make sure that lid is tightly covered. Do not flip the roast. After adding the carrots, increase the heat to bring the mixture to a simmer again, then reduce the heat to low or warm, cover, and finish cooking. Hope that helps!
I think what Savannah was asking is if she could sear the brisket in a pan on the stove top, then transfer it to an oven safe roasting pan to continue cooking in the oven? I have the same dilemma, I don’t have a Dutch oven or a pan that I could use both on the stove top and oven.
Oh yes, you could easily do that.
I really want to try this recipe since it looks so good! But my brisket is only 1.8 pounds, so I’m wondering how this will affect the cooking time?
Sometimes the cooking time depends as much on the personality of the particular brisket rather than its weight. And how much time meat needs to braise is more related to its thickness (brisket is not super thick) than how many pounds it is. You’ll be checking on it every hour so you can flip it, so use that as a time to see how it’s coming along. You may need all 4 hours of cook time to get it to be fall-apart tender, which is what you want.
Mine was between 2 and 2.5. I cooked it the same length of time as the recipe stated and it was perfect.
This is soooo good!! I turn it into keto by replacing carrots with radish, use drippings to make keto gravy. Has turned into our fave roast meal!
We just made this recipe – amazing taste, great texture and thank you so much for sharing!!
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
300f is for 3.5-4 hours is perfect.
Made this today! Was a big hit! And I’m an awful cook! Thanks for posting this! So easy to follow. Only did 2 lbs of brisket as well. Didn’t modify anything other than the onions. Only did 1.5. :)
Maybe you’re not an awful cook, Melissa ;)
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
Was your pressure cooker a “stove top” one or electric? I use an Instant Pot and this recipe with fantastic results every time. If yours is stove top, I’d slice an onion in “rings”, but leave the slices whole. Place those on the bottom and then put the roast on top. That should prevent the burning.