Reviewed: Dec. 27, 2011

I just made this fabulous brisket for our Christmas dinner. Doubled the recipe (for 10 adults and 2 kids) and there was almost no beef left afterwards! Everyone raved about the wonderful flavor AND as I cooked it the day before (in an oven bag), then cooled & sliced it , and refrigerated the sauce, it was VERY easy that day. I just sauteed the mushrooms and onions together on Christmas morning. Then removed and discarded the fat from the top of the refrigerated sauce and added most of it to the mushroom mixture and poured the rest of it over the brisket in a huge skillet to warm on the stove, as my ovens were full. It held well. I served the mushroom and onion sauce on the side next to the beef on the buffet table. Will definitely make this again soon. It was SO yummy!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MAC

Reviewed: Jun. 8, 2011

So good! I, too, didn't use the taragon or pearl onions. Threw the brisket in the oven with the sauce and foiled it up and ran some errands. Came home to the best smell. Brisket was so tender and the sauce is great. It was even better as leftovers when I reduced the sauce and poured it over the mashed potatoes. Yum. My favorite part is telling people what is in it! So weird! I'm trying it now on country pork ribs.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Boise grrrl cooks

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Living In: Boise, Idaho, USA

Reviewed: Nov. 4, 2010

Barely followed the recipe except for the basic tastemakers here (jelly + onion soup mix), wasn't afraid of this recipe because my mother has a meatball recipe very similar that is the best thing you ever put in your mouth. It was better than I could have expected, thank you for posting this smuckers!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Misti

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Reviewed: Sep. 12, 2010

I was looking for a five star recipe, and can see why this is it! We loved the flavors. This is a keeper!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LITTLEBEAR03

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Southington, Connecticut, USA

Reviewed: Aug. 23, 2010

I put all the ingredients for the meat and sauce in the crockpot on low for 8 hours and it came nice and tender. As previous reviewers' suggested, I served the sauteed mushrooms and onions as a side dish.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Aug. 21, 2010

Thank you for sharing this recipe! I followed the recipe exactly, except for adding the tarragon and because it's too warm to have the oven heating up the house I used the crockpot. This is the best brisket recipe I've found! It will be put into my favorite recipe file!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Debala

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Jul. 3, 2010

I've made this with brisket and london broil, and I'm going to try it with chuck roast. It's so easy and delicious! Seriously everyone I've served it to loved it. It's wonderful for bbq sandwiches, which my daughter specifically requested for July 4! With the chuck roast I may end up shredding the beef instead of slicing it - we'll see how the consistency turns out.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

noeticblues

Cooking Level: Intermediate

Home Town: Wylie, Texas, USA

Living In: Washington, Connecticut, USA

Reviewed: Apr. 25, 2010

This recipe was absolutely outrageous. My husband was hesitant to try it at first but loved the end result. A must try dish

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Nicole

Cooking Level: Expert

Home Town: Novi, Michigan, USA

Reviewed: Apr. 21, 2010

I admit that the recipe seemed quite strange, but I read the reviews and decided to try it anyway. All I can say is YUMMY!! Easy to make and absolutely delicious. My family loved it. They are asking when I am going to make it again. I did make a few changes/omissions: I do not like tarragon, so I did not add...and instead of pearl onions I just used regular yellow onions (2 of them). I also added about 10 ounces of portobellos because I love mushrooms. AWESOME.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Renee R

Reviewed: Mar. 31, 2010

My 26 year-old son made this last night for Passover (okay, I'm sure not everything was allowable), but it was by far the BEST brisket I've ever had! He did cook it at a lower temp for longer as instructed by me. He used fresh pearl onions which he cut in half before he sauteed the mixture and they came apart a bit more as they cooked so that they were just the perfect amount of soft. Like many others, he too forgot to add the tarragon (made no difference!). This made lots of gravy and he put carrots and potatoes in for the last 2 hours or a little longer since the oven was low. EVERYONE loved this!

Was this review helpful? [ YES ]
7 users found this review helpful