Delicious with little fuss! I've made brisket before but this recipe is subtlely spiced and very easy to make. As with many other dishes also tastes great the next day. I served this to friends who were visiting from out of town-the hands off cooking allowed time for visiting and appetizers. Served with smashed potatoes and sauteed chard.Yum!
Great Different Passover Brisket We used a 6-lb brisket with 1.5x the other ingredients. Made this for our Seder in 2013. The shallots garlic etc. got a bit better done than I would have preferred burned a bit during the first two-hour cooking period and I needed to add a fair amount of water during the 1 1/2 hours of cooking after the tomatoes were added so BE CAREFUL not to burn anything (or lower the heat). Pros: Great do-ahead recipe different from the usual Cons: None
I'm going to say the thing you're hoping for. I never did the 8-hour marinade step and it was still spectacular. I added an hour to the cooking time and it was so so good. I served it at a dinner party with mashed sweet potatoes and a salad and nobody realized they were eating something healthy. Perfect.
This brisket recipe was one of the best things I've ever made. Absolutely delicious!
Very good and actually not a lot of "hands on" time involved. I halved the recipe to make four servings using a two pound brisket. Because it was a smaller piece of meat I reduced the oven temp to 250 degrees and baked for right around 4.5 hours in total basting for the last hour and a half of cooking. I wish this recipe would have specified an internal temp to cook the roast to. After doing an online search I ended up letting it cook to right arond 195 degrees and then rest for another 10 min (although I was really worried it would turn out dry and tough). Not at all the meat came out super tender and could be cut with a fork. It had tons of flavor. Served with some sauteed spinach and a whole wheat dinner roll. For the next day I used a whole wheat sub bun and made sandwiches out of it with the meat sauce and some of the leftover sauteed spinach. It was great either way. - JJ_Ohio
OMG...this was so good. I would recommend making extra sauce.
A little Different Brisket I followed the recipe and directions of the Oven BBQ Brisket but cut the cooking time in the oven by 30 min. I then pulled the brisket from the oven and placed it on the grill. Inside the grill I had Kingsford Charcoal Soaked Hickory chips. I rotated the Brisket every 15 minutes for 2 hrs and added new charcoal and hickory chips at the 1 hour mark. Be very careful!!! it may start to fall apart on you. The end result is very similar to cooking the brisket on the smoker for 10-12 hrs.
