My Mother's Brisket

Cooked this recipe over 8 years now. Always comes out delicious.

• Charlotte Holst

• Brooklyn NY

• 10/4/2022

I made this after buying a small wagyu brisket and it was delicious. Made it again with a parsnip puree, again a rave review. I do use some red wine and beef stock. This is now a banker. I will make it soon and take along when we go on safari (life is good in Africa) and reheat in a Dutch oven, on an open fire, while watching the lions and leopards come to the water hole. I suspect a beautiful red wine will also make its appearance.

• André in Stellenbosch

• Stellenbosch

• 7/2/2022

A word of caution: I put this in the oven and had to do something and forgot to check it and add liquid. It's blackened and burnt on the outside now. Not sure if it can be salvaged. Maybe just pour some BBQ over it and call it a day. So disappointed. But it smelled wonderful while cooking.

• Rainy

• Atlanta

• 5/19/2022

Love the simple ingredients called for in this recipe. Never like idea of adding onion soup mix, beer, etc as many recipes call for. Been making this recipe for years and always pass it on to friends and family. Our family favorite and a tradition for the holidays. TY

• Rosie

• Livingston NJ

• 8/31/2021

I have made this several times, and always follow the recipe exactly. It's always perfect. The last time I made it, I tried the suggestions of many commenters, and used half beef broth/half red wine for the braising liquid, and it was phenomenal.

• nancystarr

• Canada

• 2/10/2020

This dish is as delish as everyone says. Use an oven bag to keep all liquid from evaporating and the brisket moist. Don’t fear the onion sludge remaining. Use the water/red wine combo as recommended in making your gravy and I promise it will be delectable. This is my go to recipe.

• dawnmottrn

• NJ

• 4/19/2019

This recipe definitely took some advanced planning, but it definitely had good flavor and was nice and tender! Unfortunately brisket is pretty expensive, so this will be a once-in-a-while dish. Served with mashed potatoes.

• Anonymous

• St. Louis, MO

• 10/22/2018

This brisket was a childhood favorite of mine, but I'd never thought to make it myself until recently. And oh does it live up to my memories! This brisket is amazing--incredibly savory and tender. Mashed potatoes are a must for soaking up the rich onion gravy.

• sitagaki

• 1/24/2018

I made this for Christmas dinner and everyone absolutely loved it! The sauce is fantastic and it was the favorite dish of the night. I followed the recipe exactly as it is given, but may experiment with adding a bit of wine next time. I am definitely adding this to my "make again" list!

• ponch71

• Huntington Beach, CA

• 12/27/2017

Best brisket ever. I like to use a combination of red wine and water for the gravy, and it really does make a difference if you let it chill overnight.

• Anonymous

• Chicago

• 10/26/2017

definitely my go to brisket for the last several years! I don't even read the recipe anymore and the quantities do not need to be precise at all. I have made some tweaks through the years that improve the recipe even more and that probably make it the dish I am asked the most to make! Be patient though...it really does take a day or two to prepare fully. It freezes amazingly well too!

• Anonymous

• Auckland New Zealand

• 4/3/2016

Most requested brisket recipe ever. Use 2 cups red wine, 1 cup water for added flavor. Caramelized onions add sweetness and texture. Make at least a day or two ahead. Definitely give this a try!

• ansky

• New Joisey

• 1/7/2016

This has been my most requested brisket recipe for years. The only exception is I use 2 cups of red wine, 1 cup of water for added flavor. The caramelized onions give the gravy sweetness and texture. Fabulous.

• ansky

• New Joisey

• 1/7/2016

After years of using the same brisket recipe, I decided to branch out. I searched on epicurious and found this fabulous recipe. I made it somewhat as stated, with a few additions from the reviews. I have to admit, it bested my "oh-your-brisket-is-fabulous" recipe. It was tender and the gravy was spot-on delicious. I substituted wine and beef broth for the water. I also found that I needed to add water while it was cooking. I cooked it in a pure convection mode in my oven and perhaps that dried the gravy out? Or the wine evaporated? Anyhow, it was superb and I definitely will be making it for many years to come.

• jmc11

• San Diego, CA

• 8/30/2015

The star of this show is the meat and the method of cooking it. After perusing a couple of dozen recipes for making a brisket, I chose this one based on the 4 star rating and the 89 reviews to make my very first brisket. The meat is a very flavourful cut and that shines through but on the whole, its almost as if it does so, despite the dish, Almost every one of the recipes I read had a massive pile of onions which ultimately had to have contributed a lot to the flavors but it was hard to tell. This cries for a little acid and I'm thinking mucho tomatoes, or some paste and a little vinegar, or wine. A seriously tasty chunk of meat that cries out for something more. Just an aside, I find myself quite alone in thinking this wanting, everyone else inhaled this, the non beef eaters returning for seconds.

• Raedwulf

• the Okanagan

• 7/30/2014