Hubby and I made this on Sunday. Prepared as written except added mushrooms. Leftovers were also delicious.
symorgan Posted: 10/11/11
NicoleBAZ Posted: 10/02/11
Made this tonight and it was a big hit. I served it over no-yolk egg noodles, and used Sam Adams Octoberfest, and it was perfect. Made lots of gravy from the pan drippings, which was good since the meat and veggies needed something to tie it to the noodles. Next time I'll use more spices, but it was a hearty comfort food dish.
monkeymonk30 Posted: 01/08/12
This dish was very easy to prepare and delicious! Would make again. Served over egg noodles and used stout lager instead of pale ale. I agree that the gravy is key to pull it all together.
HotAppleC Posted: 11/13/11
This was delicious! I made it for my family of 5 (albeit with a 1.9 pound brisket) and there were no leftovers. I added baby potatoes (which I put in with the carrots, onion, and celery) and mushrooms and zucchini (which I added 30 minutes before I took it out of the oven). My whole family loved it- next time I'm making a 2.5 pounder just for the 5 of us!
annveronica Posted: 01/14/12
Wonderful. Doubled the garlic and couldn't find "sweet Hungarian paprika" so used regular old paprika. Otherwise made as suggested. Used Sierra Nevada pale ale and served with egg noodles.
SkinnyJaime Posted: 12/27/12
Fantastic recipe! Made recipe as directed except omitted the celery, used 1 onion, and used a 16 oz bag of baby carrots. Also, mine didn't need all of the cooking time. I flipped the meat after 90 minutes, and then added the carrots at the 120 minute mark. After cooking it another 90 minutes it was done for me. Meat was tender and juicy. I stored the leftovers in the remaining pan drippings, which kept it moist for the next day's meal as well. Will definetly make this again.
NumNumNum Posted: 06/04/13
Delicious! Followed recipe almost exactly (only had Spanish paprika on hand, but I prefer that anyway), and it turned out perfectly. Only needed about 45 minutes at the last roasting for everything to be just right. The gravy didn't thicken up as much as I like, but that is an easy enough thing to tweak. My husband declared it "the best roast he's ever eaten". I say that makes it a winner!