I'm not a fan of corned beef, which is how most people prepare beef brisket. I have used a similar recipe like this for years, the only differences are: I brown the roast completely before adding the onions, and as I allergic to garlic, I leave that out. The size of the pan determines how much the liquid will reduce. If you roast in a dutch oven, there will not be much reduction, so use less water. When I make it, I fill only half up the roast. If you use a more shallow pan, fill to cover the roast. Delicious!
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I'm not a fan of corned beef, which is how most people prepare beef brisket. I have used a...