Reviewed: Apr. 22, 2012

I used beer in a bottle. Measured it out and drank the rest. The use of a quality beer makes the difference here. I use Blonde Bock by Gordon Biersch.

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Reviewer:

tlheath

Reviewed: Feb. 21, 2012

Very good and very easy! My family loved it.

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Reviewer:

Seisen

Reviewed: Feb. 13, 2012

Brisket is my husbands favorite, and one of my mother in law's best meals ever, so i was scared for 6 years to try making it for him. This was amazing and its a new favorite. i make it every single week on sunday so we have left overs for monday at lunch time! I add 16 oz of beer instead o 12 and less cornstarch because i dont like a thick gravy. I also add carrots and potatoes to this recipe, as well as dried oregano and parsley.

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Reviewer:

vanamarie

Reviewed: Feb. 9, 2011

Excellent! I did cut back on pepper but other than that it was made as directed. Doubled sauce. It was different than standard gravy but very good. Used toohpics to kep onions on top of meat. Meat was very tender and juicy

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Reviewer:

SWINN

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Akron, Ohio, USA

Reviewed: May 3, 2010

Excellent. I always cook with a smaller weight of brisket, however, so still working on the timing of that. Overall though, delicious!

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Reviewer:

intellichick

Reviewed: Mar. 30, 2010

I made as directed, other than adding a tablespoon or so of A1 to the sauce. I also sautéed some mushrooms and threw them in a few minutes before serving to mix in with the sauce. Very tender and very delicious. Will make again very soon.

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Reviewer:

UncleDedo

Reviewed: Mar. 28, 2010

Followed recipe exactly. Used Guiness as suggested. Really tasty meat and yummy gravy. Was a bit dry in some spots, but mostly very moist and tender. Will make again.

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Reviewer:

LORENCOLE

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Feb. 28, 2010

This came out really good! A few swaps - I use Grill seasoning instead of salt and pepper; seared the meat in a pan; used Blue Moom, and added worcestershire sauce to the liquid, plus a little more brown sugar. My 3 year old and 18 month-old gobbled it right up!

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Reviewer:

mjk226

Reviewed: Feb. 15, 2010

this meat turned out very well. It was extremely tender--maybe not quite as juicy as i thought it might be, but gravy made all the difference. HOWEVER, I would highly advise against making gravy from these drippings. The beer gave it a very bitter flavor, even though I used a fairly mild beer. I junked this batch of gravy and simply made a beef based gravy with bouillion, gravy browning, salt and pepper, and a bit of the onion and spices from the top of the meat. I thickend with flour and it was far superior gravy that was a great addition to the meat. I will cook this again.

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Reviewer:

Kat

Reviewed: Dec. 27, 2009

I accidentally forgot to salt the meat, and it came out tasting bland. I'm hoping that adding salt would fix the recipe. If salt doesn't fix it, I won't be making this again. I did this in the crock pot as suggested, so it came out tender; also used Guinness, as suggested by others, because we don't care for standard American beers. The basic idea for this is very nice, so it's worth trying.

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