To get a jump start on this recipe, you can season the brisket up to 1 day ahead.
Serve with potato pancakes or mashed potatoes, and offer hot mustard, horseradish, and applesauce at the table.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Followed as written but used white mushrooms. At end we had an awful lot of leftover onions, so we split the onions in half, half went with the mushrooms and carrots; half got liquefied in the blender and got mixed with the strained liquid as gravy. Fabulous!!!!
Excellent! Made this yesterday and had it this evening for dinner. I used an undrinkable Little Penguin merlot as the wine, which actually held up nicely to the long braise, so don't feel like you have to use an expensive wine. Plonk is best sometimes! Also used fresh thyme (huge difference than the dried, in my experience) and a relatively fresh jar of paprika. I would actually serve this at a dinner party, it was that good! Looking forward to trying the ragu for the pasta.
Very good. Didn't have fresh thyme so used 1 TBS of dried thyme to the rub mixture. Will make again.
Absolutely delicious! A day's worth of work but worth it.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?