Black Lung Braised Brisket Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 15, 2010
I didn't read the recipe through so I never had a chance to marinate the brisket. Even though the meat did not marinate, it was so tender. I thickened the marinade with cornstarch after it was done cooking. It made a delicious gravy. I did not have liquid smoke but I don't think I would have liked it anyway and I only had one can of beef broth. I really don't think that two cans are necessary. I will definitely make this again.
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Cooking Level: Intermediate

Home Town: Hamilton, New Jersey, USA
Living In: Richboro, Pennsylvania, USA

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Reviewed: Nov. 18, 2009
The recipe is very good. The name is very unappealing.
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Cooking Level: Expert

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Reviewed: Nov. 19, 2009
I have always thought that if you are going to use marinade for sauce you should make extra and set it aside. I made the marinade and it is really good but I made extra and discarded the meat soaked marinade in the bag. Very tender...and the name doesn't fit.
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Salt Lake City, Utah, USA

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Reviewed: Sep. 5, 2011
This brisket met with approval when I served it to family and a guest. The meat was tender and tasty and the pan juices made a nice addition on the plate. I had hoped for a little more flavor in the center of the meat, so I sliced the leftovers and sealed them up in a container with the juices poured over the top. The next day, the flavor was a lot more consistent. Next time I make this, I will seal the marinated meat and the marinade in heavy foil, place in a roaster, and bake at 350 for about 4 hours, as I do with another brisket recipe, in hopes of working the flavor deeper into the meat. We will be trying this again - it's well worth the experimenting time!
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Cooking Level: Expert

Home Town: Hodgenville, Kentucky, USA
Living In: Grand Junction, Colorado, USA

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