Leanne wrote:

The brisket was fabulous!

posted on May 7, 2008 at 9:00 PM

mark wrote:

looks like a relatively good plate as meal for guests , also you could add or
adjust seasonings , while keeping the same basic recipes . i would especially
like to try that with the creamed spinach since i am growing some in my
garden

posted on May 7, 2008 at 9:52 PM

P.D. wrote:

I think the star anise was not a good thing to add to creamed spinach. What ever happened to adding some vinager? Anise taste like licorice. EWWW in spinach of any kind. If I spent 5 hours preparing this dish I would never ever put anise in it. BLAH.

posted on May 8, 2008 at 3:05 AM

jody rahfield wrote:

I see exactly where Richard was coming from adding star anise to creamed spinach. Pernod or Herbsaint (anise flavored liquor) is an essential ingredient in Oysters Rockerfeller which is basically creamed spinach atop oysters.

posted on May 8, 2008 at 6:36 AM

PattiCakes wrote:

The method of cooking the brisket is something we used to refer to as a "beach roast". You'd put it all together early in the morning, chuck it in the oven at a low temp, then head out the beach. By the time the sun started to set and you came home all sunburned and sandy, you were greeted at the door with off-the-hook smells and and a yummy dinner. The earliest versions of the beach roast involved a package of onion soup mix, but Richard's version looks so much better. I'm going to buy me a brisket and try it out!

posted on May 8, 2008 at 8:55 AM

Robyn wrote:

Potato gratin? Looks like pasty mashed potatoes to me, shouldn't there be a semblance of a potato slice in the dish?

posted on May 8, 2008 at 11:44 AM

ally wever wrote:

I loved it

posted on May 9, 2008 at 8:18 AM

Diane wrote:

Braised brisket? Don't you need some kind of liquid (stock, wine) for braising? Either they left out an ingredient or it is some kind of roasted or steamed in foil brisket.

posted on May 10, 2008 at 11:56 AM

Stacy Daxe wrote:

I was SO upset with this recipe! 12-14 hours? They must have meant for 40 pounds of brisket! I just ruined 10 pounds of brisket with this recipe. I couldn't even salvage it with the horseradish sauce. For the home cook not trying to cater a wedding with 50 pounds of meat, try 6-8 hours unless you like beef jerky. I still love you Richard, but I'm a lot peeved right now!

posted on May 11, 2008 at 5:50 PM

Cape Cod Cook wrote:

The perfect mother's day menu. Many thanks for the recipe - especially Lee Ann's demo. Brisket was a huge hit - I bought a 4.5 lb piece and cooked it for 8.5 hours. I loved the grits - but they were a tough sell for picky yankees (so I had a pot of mashed yukon golds on the back burner). I'll use the brisket recipe (with variations) again and again.

posted on May 11, 2008 at 6:32 PM

Connie wrote:

Hey all you cooks--the brisket was fabulous!

The combination of Cajun spices, (I used Tony Chachere's) brown sugar, and mustard was spicy and delicious. I cooked it overnight at 250 and woke up to a wonderful smelling house. Be careful not to oversalt.

Be sure you have a brisket which has a good layer of fat on it. Mine did not, and it dried out some. Make sure the fat is on top when you lay it in the pan, and really slather it with the sauce. That slow braising and the fat is what makes it tender.

I'm going to make it until I get it just right. It's such an easy thing to make for a crowd. Add the horse radish sauce, and you're in heaven!

posted on May 11, 2008 at 6:49 PM

Lisa wrote:

Wow, I was so disappointed with this. I got up early, seasoned my (3 lb) brisket, seared it on the grill, smeared it with my favorite mustard and dark brown sugar, sealed it in 2 layers of foil and popped it in a 250 oven. It looked great going in the oven. It smelled great while it was cooking. But I have to tell you, when I took it out of the oven 10 hours later it was so dry that it literally sucked the saliva out of your mouth when you tried to eat it.

What went wrong? I think:
-- My brisket was too small for all that cooking
-- My oven varied too much in temperature
-- I should have never left it in for 10 hours, what was I thinking???

I like the concept, but next time I'm going to try wrapping it in foil and then cooking it in a crock pot where the liquid will be sealed in a bit more.

But I served it with Dale's cauliflower fingerling smash from season 3 which was delicious.

posted on May 11, 2008 at 9:27 PM

Elise wrote:

Thinking about the brisket, popping that baby in a slow cooker after grilling it would probably help keep it from turning into brisket jerky. You get the same low and slow as an oven but with less temperature fluctuations so less chance of drying out. I've done other four to six pound pieces of meat in there and they always come out moist.

posted on May 14, 2008 at 10:40 AM

mamie harris wrote:

I'VE WATCHED TOP CHEF THE PAST 2 OR 3 YEARS AND THIS YEAR I AM REALLY HAPPY ABOUT THE ONES THAT REMAIN I REALLY THINK THAT STEPHANIE OR RICHARD SHOULD REALLY WIN BECAUSE THE HAVE BEEN THE MOST CONSENTENT ALL THREW THE SEASON WITH THE FOOD AND I LIKE SO I'M PRAYING VERY HARD FOR THE FOR STEPHANIE BECAUSE I'M A WOMAN AND I DO COOK WELL BUT FOR RICHARD BECAUSE I LIVE IN GEORGIA BUT MOST OF ALL THE ARE WONDERFUL COOKS I WISH YOU WELL. FROM ONE COOK TO ANOTHER KIT BUT MRS. MAMIE HARRIS

posted on June 4, 2008 at 11:44 PM

nsays wrote:

Well I loved the concept and decided to switch to chuck and once with pork butt versus brisket. Brined the meat for 24 hours with jalapenos and serranos. Eliminated the cajun spices but utilized the mustard, brown sugar and light seasoning. Cooked as instructed and was a complete success. In reading the recipe, I would like to see a little more details on the recipe such as weight of the brisket, etc. Richard is a very talented chef. I loved that I was able to take the concept and expand on it.

posted on June 8, 2008 at 1:34 PM