Recipe by RickyBobby
"This is yummy the day you make it, but is even more delicious the next day."
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ground black pepper
1 (3 pound)
red onion, sliced
1 (14.5 ounce) can
1 (8 ounce) can
I cook brisket 2-3 times per year and have tried several different recipes. This one came out so tender that if it had been on a bone it would have fallen off! I'll definitely do it again.
Made this dish over the weekend and it was a complete hit. I reduced and thickened the braising liquid, cut the brisket and put it back in the roasting pan to serve. It was tender, tasty and all around wonderful. I'm surprised more folks haven't reviewed it.
Absolutely delicious. I was out of thyme so I used an italian blend of spices. I think I added some garlic powder too. Not hard to make either.
Omg!! Thank you for this recipe! I was looking for a brisket and came across this one. The reviews were great. I usually don't go with recipes with only 12 reviews but I was intrigued. I followed recipe exact and it was wonderful! It brought back memories of my great grandma's cooking. This is a keeper!
Delicious and super easy!
This recipe was absolutely delightful. There wasn't much left, but the leftovers the next day were better than the first day. I cooked it a full three hours and it was falling apart. YUM. would add a photo but we were too busy eating!
Everyone enjoyed it. Used low salt beef broth and tomato sauce. Marsala wine.
Holy cow this is good. I made this a day before a small get together and heated it up the next day and the flavor was just astounding. Fantastic recipe. Very easy to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Wine-Braised Beef Brisket
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 226
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