This was excellent. Ridiculous ingredients, but super easy and very tasty. I chopped the fresh tarragon, but forgot to add it at the end, and it was not missed. I tried a bite with a sprinkle of tarragon, and it was good, but not necessary. I did bake the brisket longer and at a lower temperature as called for in other brisket recipes I have tried (specifically, 300 degrees for 4 hours).

I have tried several brisket recipes and none have really been "a keeper", as my husband says. But I just made this for dinner and my husband is just raving about it! He keeps going back to the dish and sneaking bites! Two things I didn't use: pearl onions (he doesn't like onions like that) and tarragon. I wasn't familiar with tarragon, so I bought some for this dish, but after I chopped it up, I didn't like the smell and neither did my husband, so I left it out. It smells like black licorice to us. I'm on a very strict diet, so I couldn't have any, but again, my husband LOVED it.

Bizarre ingredients, INCREDIBLE flavor! I’m usually not afraid to take risks with my food, and I’m so glad I tried this. I’d never made brisket before, but this was super easy and the flavor was outstanding. I couldn’t find frozen pearl onions or fresh tarragon when I went shopping. I substituted with jarred pearl onions (15 oz., drained) and a tsp of dried tarragon. All other ingredients were used as stated in the recipe. The brisket was so yummy straight from the oven without the mushrooms and onions; I didn’t even bother putting them over the meat. I just served them as a side. (They were also delicious by themselves). I will certainly make this again and might even double the sauce amount. My fiancé and I couldn’t get enough!