My favorite braised brisket is

Marinate the brisket 30 minutes to 4 hours in a mix of
Terriyaki sauce (12 ounces more or less), garlic powder, 1/2 can crushed pineapple (with its own juice), salt. Do the marination in a large plastic bag in the frig and turn it over twice.

Big braising pan or aluminum foil tray (I end up using a full size aluminum foil catering tray)

Bed of sliced onions (one large or two medium onions)
All of the marinate
Place brisket in tray fat side up.
Add chicken stock until liquid comes up about 1/2 way on the brisket.
Cover top of brisket with 1/2 jar Chinese duck sauce and the rest of the crushed pinapple.
Sprinkle coarse ground pepper on top

I always add quartered potatoes and whole button mushrooms around the brisket.
Seal with alumium foil
Place in a 325 degree oven for 1 hour (adjust if brisket is larger or smaller)
Flip the brisket, add rest of duck sauce, pepper again
Push any potatoes out of the liquid around until under the liquid.
Reseal and cook until done (your choice of how well done).

The liquid makes a great sauce. I leave the sliced onions whole; others I know use the blender to het a smooth sauce.
Its an easy recipe and very forgiving, which is why I never measure anything in it.

Welcome back Diane.

I hope all is well with you and your family. Miss seeing you here.

I make brisket almost identically to a pot roast. Browned, seasoned with salt and pepper, lots of garlic and onions in the roast pan, carrots if you have to :-) . Fresh herbs (Rosemary, Thyme, etc...) Wine and beef broth, tightly covered and slow roasted for hours until the meat is fork tender.

Diane, I'm glad to see you here too, I've missed you.

This recipe is something the girls love, it's from Carol/Dishesdone, she posted it here years ago. The notes are hers.

Brisket by Dishesdone

1 4-pound beef brisket
Kosher salt
Pepper
2 onions, thinly sliced into half moons
1/2 cup ketchup
1/2 cup prepared chile sauce (Heinz Chile Sauce)
3 tablespoons brown sugar (I use more)
6 cloves garlic, minced
1 12-ounce bottle beer

Salt and pepper both sides of the meat. Place beef in a roasting pan. Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour mixture over meat. Cover securely with foil. Bake at 300 degrees F for about 4 hours or until the brisket is fork tender. You can puree the gravy if you like it thicker.

NOTES : Use more onions if you want to. I like lots of onions in the gravy. I don't puree the gravy. Freezes well. It tastes even better the next day!

Elery mostly does our in the smoker, that's our favorite way, but I also like this one from Tyler Florence:

Beef Brisket

Recipe courtesy Tyler Florence

4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket, first-cut
Coarsely ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
4 large red onions, halved
2 cups dry red wine
1 (16-ounce) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves
1 tablespoon all-purpose flour (optional)

Preheat the oven to 325 degrees F.

On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).

Welcome back!

Annie

Diane this Canadian girl doesnt know from brisket.... but I sure want to say hi!!

How is everything with that tribe of yours?....and Doc , how is he doing?

Diane this Canadian girl doesnt know from brisket.... but I sure want to say hi!!

How is everything with that tribe of yours?....and Doc , how is he doing?

Hi Diane, it's great to hear from you! I wanted to also validate Annie's recipe from Carol using the Heinz chili sauce and beer mixture. Lots of onions sliced in the pan, brisket on top and then all of the ingredients. Sometimes I use the stick blender and puree the liquid after cooking for a thicker, but non-flour au jus. Whatever you do, cook it the day before and chill, the next day, carve it against the grain and then reheat in the liquid. Enjoy!