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This is a wonderful bristket recipe. The slow cooking really works to make the brisket tender. I loved the flavor of the onions, garlic and red wine. Note of caution: I used a 2 1/2 pound brisket and cut down the cook time by 30 minutes. I should have cut down the time even more because I didn't have enough sauce to blend. This was my mistake, as I should have checked the brisket earlier! Made for PRMR.