Great recipe -- has just enough "bite" with the cider vinegar to remind me of the macaroni salad I grew up with in Chicago. I only used one small jalapeno, tossed in a very generous tablespoon of pimento and one rib of celery. I will make this again.

Reviewed On: Jul. 4, 2011

I surfed around and found this easy recipe -- the key, I believe, is to put in about an inch or so water above the brisket. . . bring to a boil and then simmer like stated. Along w/ the spice packet, I tossed in a garlic clove and some addtl mustgard seeds. It was wonderful. My other change [another website] is that I cooked the entire brisket first, removed it, then added my cabbage and carrots to cook in the remaining liquid until they were done. Amazing dish -- I will stock up on a couple briskets while on sale during St. Pat's and cook them throughout the year. Once just isn't enough.

Reviewed On: Mar. 21, 2011

Husband absolutely loved this recipe. It was easy, goof-proof and I had all the ingredients on hand. Worked super well with roast chicken dinner. I can see where the "base" of this recipe could support multiple variations of ingredients--really nice addition to plain white rice. I liked it, just not a big fan of dried fruit in rice.

Reviewed On: Nov. 8, 2010