Love it, Love it! I saw this in the Holiday issue (2012) Kraft Food & Family magazine and immediately went out to get the ingredients. The beef was absolutely delicious and the vegetables were perfectly cooked. I de-fatted the rest of the juices and simmered them down to a glaze rather than a sauce consistency. I would recommend getting the brisket with the fat layer on for extra juicieness and put it fat side up in the pan. My family was very pleased and asked for it to be a regular rotation at our house.