The reviewer gave this recipe 3 stars. This recipe averages a 4.15 star rating.
Reviewed: Apr. 17, 2008
I followed the directions exactly but the meat came out tough. Won't make again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Feb. 7, 2008
Fabulous!! This has become a regular favorite at our table. It gets rave reviews by everyone, from my extremely picky 7-year-old, to my 80+ grandmom (in the middle of chemo - has trouble tasting stuff and doesn't like much). Flavorful and tender. It's quite peppery if you use the full amount of fresh coarsely ground black pepper - I adjust this to taste.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.15 star rating.
Reviewed: Jan. 23, 2008
boy oh boy the temperture gage on your oven must be out of wack....I just had the feeling something was wrong and cut the oven temp. to 350...but that was still way to high for slow cooking...maybe 250 might have worked.. anyway my marinate cooked away to a blackened mess, beef burned on the bottom, and what was eatible was pretty dry.....I've been cooking for 45 years and should have known better.....
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Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Jan. 13, 2008
Fantastic recipe. Threw in some lipton soup mix and reduced the pepper down to half a teaspoon. It turned out really well. Definitely a keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 25, 2007
Easy to make, but a little bland. Think I'll use some seasoning salt next time. Overall, a Very Good recipe.
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Cooking Level: Intermediate

Home Town: Spokane, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 22, 2007
Great brisket. Fork tender. Only took 3 1/2 hrs. I only used 1/2 the pepper and doubled the brown sugar. I added a teaspoon of instant coffee(grounds).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 9, 2007
Following other's advice, I seared the brisket, used an ale instead of regular beer and cut the pepper back - way back. I used a heaping teaspoon of freshly ground pepper and you could definitely taste it in the finished gravy. Any more and I think it would've killed the dish. After making this, I've come to realize that there's no comparing a slow-cooker brisket to an oven-braised brisket. The oven makes it tastes that much better. Served this with the German Potato Pancakes recipe, and the German Red Cabbage recipe, both from this site. Very good. Also, mine cooked in about 3 1/2 hrs., but I trimmed close to 1/2 lb of fat from my 4 lb. brisket. This is my new favorite brisket recipe.
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j

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 8, 2007
VERY GOOD recipe. Instead of a pan, I cooked it in pressure cooker for about 1 hour and 20 min. I did only added 1 tsp of pepper like people suggested. Thanks!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 11, 2007
Meat very tender; however, must baste meat often
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Cooking Level: Expert

Living In: Stockbridge, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 7, 2007
VERY GOOD recipe. I seared the meat and put it in the crockpot like someone suggested. After 8 hours it just fell apart! I pulled it apart so it could soak up the juices, the last 30 minutes of cooking. I did only added 1 tsp of pepper like people suggested. I can't imagine having any more than that. I used a harp lager because that is what I had. We'll make sloppy joes with the leftovers for sure. Next time I might add some sourcream. I think it would be great that way, too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 27, 2007
this brisket is awesome with one caveat!!!!! My husband likes his food hot and spicy, but even I know that 2 tblspns. of pepper is ridiculous and way out of line. I used 1 tspn. of pepper and it had just the right zing.
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Cooking Level: Expert

Living In: Rockaway Beach, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
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Reviewed: Sep. 23, 2007
cooked with hawaiian free range beef, exellent.
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Cooking Level: Intermediate

Living In: Waimea, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 13, 2007
This was the best brisket I have ever made. Moist and tender, not dry at all. Delicious, even the youngest ones enjoyed it!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 6, 2007
This was O.K. The three star rating is because two tablespoons of pepper is crazy. I put in two teaspoons and it was still VERY peppery. I messed up and added the starch into the beer mixture. No problem, though. I just let it sit until the starch settled to the bottom and poured off the liquid, reserving the starch sediment for thickening after cooking.
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Cooking Level: Intermediate

Living In: Plant City, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Jul. 20, 2007
Definate keeper if you like moist brisket. I have never had a brisket turn out so well! I didn't have a bay leaf, but threw everthing else on the list (EXCEPT used 2 tsp of pepper instead of 2 tbls) in a bowl and mixed well. I also seared the brisket on the stove top real quick then put in a slow cooker/crock pot, covered with the beer mixture, and cooked on low for about 10 hours. WOW. Want an extra treat? Mix 1/2 cup of whipped cream cheese with 1 Tablespoon prepared horseradish to serve along side the brisket. Delish!
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Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA
Living In: Keller, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Jun. 18, 2007
This was the best brisket I've ever made. I was unsure about trimming the fat completely, but I followed the receipe exactly as written with two exceptions. I seered the brisket in a skillet sprayed lightly with Pam on the stove (med high to high heat) until light brown and I lightly sprayed the bottom of my baking dish with Pam before putting the brisket in just to make clean up easier. I also followed one other reviewer's suggestion and used ale beer (not sure if regular beer versus ale beer mades a difference or not)but I assure you the brisket was moist, tender and absolutely wonderful. I will definately use this receipe every time but do recommend that you seer any type of roast prior to baking - it just helps seal in the flavor and moisture of the meat. I had very little left overs but the next day I chopped that up and added Head Country (brand) BBQ sauce and served on buns. Those were fab too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: May 21, 2007
Be warned - this dish could incite a fight for the last savoury morsel! Outstanding.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: May 16, 2007
This was excellent! Very flavorful and tender. I used the leftovers in omletts the next morning and enchiladas that night. This recipie is very versatile for leftovers, and I have already bought another brisket to make it again!
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Photo by templina71
Reviewed: May 1, 2007
I tried this recipe twice and both times I finished with the most tender brisket I have ever had. I also learned that the type of beer you use effects the outcome. I preferred malt beer. I think that others who did not like this recipe do not understand that this recipe is supposed to enhance the taste of the meat, not cover it up.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Apr. 15, 2007
Awesome flavor! Instead of a pan, I cooked it in a crock pot for about 8 hours. Best brisket I've ever had!
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Cooking Level: Expert

Home Town: Macon, Georgia, USA
Living In: Cleveland, Georgia, USA

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