Easy Baked Beef Brisket - Food Wishes 

Check out the recipe: www.allrecipes.com/Recipe/273034/Easy-Baked-Beef-Brisket/

Some people aren't clear you can make braised brisket AND smoked brisket. Just because my friends from Texas haven't mastered any of the other cooking methods yet, doesn't mean this isn't a legit approach. ;)

I love how he tries to make cooking less scary for new cooks. Saying consistently that most recipes are guidelines and not gospels. Especially with the “reduce around half,” really emphasizing not to stress about half’s and thirds, just do it tell your gut tells you it’s half. Insane respect for this man.

Best recipe channel with the best humour. Love your channel.

How Can I love a stranger so much just from their vides ? Seriously favorite chef! I love your spirit and sense of humor. Keep it up.

I can't tell you how much I (we?) appreciate your straight-to-the-point, ad-free, sponsor, corpo-shill-free approach to these videos. They're always a pleasure and an inspiration to watch. Thanks man.

"I was not at all distracted by that carrot salad." that made me heartily laugh out loud.

I like everything that I have made from your shows. I like that I can understand you. Most chef's talk too fast and my brain can't keep pace with their words. Great Job Chef John,

I cannot figure out why your videos are so addicting, but I hope you keep making them. Funny, juicy, just the right spiciness, and as always, (we) enjoy!

"So that was unfortunate but these things will happen" I need to have that framed in my kitchen because I cannot deal with failure.

Tip for reducing by half: Pour half the liquid in. Look at it. That's what you want it to look like after you reduce😃🤙🏽

I usually use red wine and not apple juice. This version has inspired me to use apple cider this Hanukkah. (I always seem to need a refresher course every year.)

Chef John, I wanted you to know that this is the best youtube channel, not just for cooking. You always make me happy and I do enjoy! Not to mention the perfect recipes, that never fail

Hey Chef John, I made this for my Passover Seder this year and it came out great! The sauce was especially a hit! Thank you so much!

Chef John, I "LOVE" your videos, your recipes and especially your techniques... you're fun to watch and whenever I want to learn a new recipe... I come to YOUR channel. I can't tell you how many foods I've cooked using your recipes. Everything is always above my expectations. Thank you for making things simple... and not drawn out videos that take 30 to 45 minutes to watch. You've got a loyal fan here. ❤ ❤ 😊

I made this brisket today, used beer in place of apple juice. I am in heaven - thank you Chef John!

Chef John, something I adore about your videos is your remarkably laid-back and mellow approach to cooking beautiful food. Thank you for creating such uplifting and inspiring content! I always look forward to hearing your melodic voice and seeing your gorgeous videos! THANK YOU for making my day brighter and inspiring me to try new things in the kitchen!

Thank you Chef John, I often rely on your expertise to teach me how to get things done in the kitchen. This recipe turned out well for me and the family was pleased. I look forward to more of your teachings.

Not only are Chef John's recipes amazing, he's a mind reader. He know's as soon as he mentions something like reducing the sauce by half, some of us will start to lose a bit of confidence. He leaves nothing to chance. Fantastic.

I made this on Saturday evening for my wife's 55th birthday. It was a little drier than it looks in the video, so I think I may have cooked it too long. And I completely forgot about the rosemary. But it was quite tender and tasty, and the important thing is that my wife loved it (and, of course, that the wife and the daughter were duly impressed). The apple/onion sauce came out too thin for my liking, so I simply put it in a saucepan, brought it to a boil, and mixed in a little corn starch mixed with cold water, to thicken it. It was exquisite. We had it over mashed potatoes, because mashed potatoes are something I can get right even in my sleep. I didn't want to risk the mashed potato pancakes. Pricey stuff, beef brisket. I spent about $28 on this entree, more than I've ever spent before on a homemade dinner. But my consolation is that I could not have gotten food anywhere near as good from a restaurant at three times the price.

The way he talks, he makes me feel like I can make what he makes.

Love the “as alwayssss, enjoyyyyy” at the end! Thank you Chief John!

Made this tonight. While sautéing the onions, I added sliced apple as well. We served it over mashed potatoes and a side of grated zucchini pancakes. The gravy was so good i could have just drank it like the piglet I am. While preparing this, i also made the marinade for Jamaican chicken. Chef John your making us fat but we are having such wonderful food. What awesome recipes. Thank you!!!

Why were you eating it off of the cutting board, you asked? Because, you, Chef John, are savage!! Rock on.

Your recipes never fail. Made this brisket today and it came out perfectly. Thank you so much.

He has become my "go too" for cooking reference and inspiration.I make at least two Chef John Recipes a week although not all are recipes.I also love how he always finds a way to sneak the Cyenn Pepper into everything.I too am a Chef John whose stomping ground is the San Francisco bay area.😏😉

I love this for its simplicity hassle free meal! The onion Apple gravy was a surprise treat! So simple and so yummy. Thanks again chef

Amazing dish, turned out great. I used apple cider not juice, more tart not sweet, and I made the most amazing sauce/gravy, and by far the simplest to make ever. The cut I had was just over 2lbs and so I cut 15 mins of each cook time, 75 mins at 325F and 105 mins at 250F. Perfect and so easy, thank you.

That was a fabulous process and presentation. I've always wanted to see a Passover brisket meal prepared. Thank you so much. I saved it and hope to follow your exact steps. yer sweet x

I think we've all been where Chef John was when he first tasted the brisket and quickly went in for another bite, and another, and another. Chef John, you have the best videos on RU-vid!

Made this for Easter dinner and it was AMAZING!

This is perhaps the most amazing thing I've ever seen you make, thank you so much.

That looks easy and very delicious. Love your humor and soothing personality. You make people feel so good.

I made this for dinner tonite and wow, it was delicious. And so easy! I’m not a fan of bbq brisket (or bbq anything) so this is the way I’m making brisket from now on. Thanks, Chef John, for a fantastic recipe.

Fast, easy, excellent presentation! One of the best brisket recipes ! Thank you!!

So simple, so wonderful. Can't wait to cook this. Thanks!

This really seems like an autumn recipe, interesting timing.

I made this exactly how you made it! It was DIVINE! The best brisket ever! Thank you!

It’s that time of year again. Thanks Chef John for the Passover recipe!

It strikes me that this general method / recipe (but not the cooking time) would work beautifully with pork chops - wonderful, as always!

Yay, new food wishes video! Let’s get it popping!

This channel is so brilliant. I love how Chef John is always eager to remind people that the details really aren't important. How much did i reduce this? How many cups of stock do i add? How do i cut my onions? IT DOESN'T MATTER. As Chef John would say, "after all, they are your onions!"

I make gravy with an immersion blender just like that ! Works great ! Your brisket looked awesome Chef !

Hi Chef John, I’m writing from Vancouver Island British Columbia. Saw your brisket recipe some time ago and finally did it. Amazing!!! I’m a retired chef with a fancy resume. This was better than the best.

Did you do a mitzvah, boychik! Thank you for helping to continue a "family tradition". Grandma's in heaven are singing your praises! And yes, in time for Passover.

Chef John, please don't die anytime soon. I'm really appreciating your contribution to the world.

that looks absolutely scrumptious. thanks, Chef John!

Love all of your recipes. I've made other ones that you have done and always impress.

Made this recipe for my Christmas Dinner today. I didn't have apple juice, so I peeled and chopped an apple to replace the juice. It turned out perfect. Wonderfully tender in the exact timing as he promised. Great recipe.

I am making this right now thank you Chef John for making videos and making it easy for me to make supper😁😁😁😁😁😁🥳🥳

I really like this apple-onion gravy with pork roast... _Yum_

Chef John I made this today and WOW! You didn't lie it came out amazing! And the gravy was heaven! I did mix a little leak with the white onion, I did forget to add salt when sauting the onions. Other than that I followed your instructions. I complemented it with your mashed potatoes. I'm still thinking about it. Thx for this awesome video!

I cannot tell you how enjoyable I find your videos, Chef John. Well, ok, perhaps I can. I find them very enjoyable especially your delivery, humor and unangsty ( yes, that's a word...now) approach to cooking. It's how I cook, no need for stress in the kitchen because cooking is fun ( mostly) . And not a lot of exact measuring except in baked goods because that's usually necessary. Even so I usually use more spices and sugar than most recipes call for because I like garlic, cinammon, ginger (gingerbread recipes never have enough ginger in them) and sweets if it is a sweet dessert. I don't subscribe to many channels but I subscribed to yours. Thanks for all your efforts. It pays off for the rest of us.

I fixed this tonight. And, it IS very, very good. Hi in flavor, tenderness & moistness! Definitely a recipe to keep safe! I cut 2.5 hrs to almost 2 hrs. Perfect Chef. 1/5/22. I don’t think 2.5 would ruin it. My roast was between 2.56 & 3 lbs. can’t remember exact. Definitely good at 2 hrs. Thanks so much for sharing. This will also be great to take for someone as a meal so tender!

I haven't felt like food in a long time. I mean, a proper meal. But this, this I would like to eat. It looks hearty and interesting without being stodgy or overpowering. I love your choice of flavours and accompaniments. I'm going to try this whenever I find a decent piece of brisket. Thank you!

You are the king of brisket easy baking! Looks lovely!

I Love that you mentioned veg oil instead of butter! Thank you so much for this recipe! I will be using it for Passover this week! Thanks!!

I started baking the corned beef brisket this St. Patrick’s Day. It was amazing.

I'm going to need you to stop reading my mind, Chef John! Kidding aside, brisket's been on my mind a lot this week, and I'm happy to see a technique that doesn't require a smoker. Thanks Chef, and as always, enjoy!

Watching Chef John use the stick blender to blend the gravy brought me all the way back to the first video I ever watched of his: *Home-made Mayonnaise* Or, should I say, 🎵 *M-A-Y-O* 🎶 🎶 *M-A-A-A-Y-O* 🎶 ... and that was it. I was hooked from his intro 😁

Thank you! Our brisket believe it or not takes 14-19 hours depending on weight in the smoker. I am going to try yours! Made my mouth melt! Delicious!

Wow, stunning results from this method. Going to use this when I make brisket next.

I never made brisket because I didn't know what to do with it. Thanks for the video, I WILL be making this!

I cooked this today!! It’s so good!!! The best brisket recipe in my life!!😍🙌💯 I’ll try your Oven Baked Fried Rice next!!

i made this for our second night seder -- my first EVER time cooking beef -- and it was amazing! so many compliments on the brisket. i'm having leftovers now and they're just as juicy and tender the next day. in fact, it's so juicy that the gravy isn't even needed (but certainly nice to have).

That looks so good!! I love America's Test Kitchen! I've learned so much about the science of cooking. Checking for that "mashed potato pancake" recipe, right after this. Thanks for such great recipes : ))

I’m definitely trying this one. Love your narration and cute jokes. 🥰😂

Just finished my second serving, straight to my top list of slow cook meats, thanks.

made this with a jar of crabapple jelly that didn't set instead of the apple juice...OH MY GOD! the most delicious sauce i have ever drizzled on anything. Gonna try tomorrow with sour cherry, because I am the Katy Perry boss of my Sour Cherry sauce.

Leonard Cohen. Perfect. Love your videos. Thank you

That looked delicious. Sounds like a good recipe, which I will definitely try. Thanks, John.

Perfect for Passover. Thanks Chef John.

Why did I hear Barry White music in my head as soon as Chef mentioned mash potato pancake 💕💕💕🤤

That looks absolutely awesome I love the idea of the potato cake also great job as always

You are a food scientist chef John! Love your tips!

Going to try this ...it looks amazing! Thank you , Chef !! Love your videos!!

made this for a friend's birthday lunch using a 7 pound brisket. he and his wife asked that i make this for both their birthdays from now on. i cooked the onion mixture (almost filling a dutch oven with onions) the day before since i would already be getting up at 5 a.m. just to put it in the oven. still came out perfect.

It’s so tender that he can’t even stab it with the fork to eat it! He has to scoop it up! I can’t wait to try this. For some odd reason brisket was never in our lineup at home growing up.

Wonderful and simple. I use to do a Denver Cut a very similar way. Just great!

I’m making this for my families Easter dinner since I’m not going to anyone’s house this year. So excited to try this. Looks so good. :)

Definitely I always enjoy watching your cooking channel :)

Gotta love it when Chef John tells us how they refer to things in the business.

Great recipe. I made this dish for Thanksgiving dinner this year and it was delicious. Thank you.

Well done. I did your receipt today and it was delicious! Thank you!

Have to tell you that I used your recipe but used a crock pot, 9 hours with a little basting along the way. I didn't strain the juices, used a potato masher and then skimmed the fat. The result was incredible, the apple juice gave the sauce a wonderful flavor, awesome...

Love these videos. Chef John, I made your upside turkey for Thanksgiving. It came out really great. This brisket is next for New year's

Sooo glad he used drippins for gravy. Perfection John 💰

I tried this, I made a few changes out of personal preferences and because I'm forgetful and forgot apple juice. Genuinely the best thing I've ever made. Love the channel, thank you!

Just made this. I added a few diced apples to the mi because I had them. This is AMAZING!

Pick up a 6lb brisket and cannot wait to marinate it tonight...thanks Chef John.. love your videos and learned a lot from you 😀💕

Your family is very lucky to have such a great cook!

Great finish! looks so good.

I did this recipe for my Sunday Dinner.😋😋😋 it was perfect. Just delicious. True video I followed the video and I'm still ENJOYING😋😋😋. YEAH AND IT WAS MY FIRST TIME EVER COOKING BRISKET. THANK YOU CHEF JOHN🏌️‍♀️🏌️‍♀️🏌️‍♀️🏌️‍♂️🏌️‍♂️YOU HIT IT OUT OF THE PARK.

Amazing recipe. Thank you, sir.

Man, you are the best! Thanks for another great video. I made it and it came out fantastic! The gravy was extremely delicious, too.. :)

Omg,,,,I just made this brisket for dinner today and it was ABSOLUTELY Delicious,,,,my kids loved it,,,,

omg..the gravy looks so good

It turned out great for me awesome easy recipe

Man, this is some great-looking meal! 🍴😍😀

Very nice recipe. Will try it. Great channel!!!