Recipe by MATTBLOOM
"This 'Blazing Brisket' is a family recipe from Hungary which has been passed down through my family for generations."
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fatback, sliced into small rectangles
sweet potatoes, quartered
2 1/2 tablespoons
I left out the sweet potatoes and the fatback, and it was still the most tender beef I've ever had!
This was ok. It wasn't nearly as flavorful as I expected it to be, and the garlic flavor just seems to disappear. I added one onion, cut into eight pieces along with the sweet potatos and left off the fatback and reduced the butter by half. It is still quite heavy on the grease. Thanks for the recipe to try, but this one probably won't be one we make again.
I've made crockpot variations of this a couple times now. With some modifications, this is -delicious- and not swimming in fat. I cut the salt by 2/3 and used a fraction of the fat--no fatback, no shortening, no olive oil and only 2 tbsp butter for the garlic--and a smoked ham hock instead of the bacon. Fabulous! I also add 3-4 lbs of cut up vegetables about two hours before its done. Carrots and potatoes, usually, but fennel, chestnuts, and winter squash are good, too. The addition of vegetables might require more salt and possibly a little extra water.
the brisket tasted great.I followed the recipe and think the fat back is not needed and the dipping sauce was not that good. A creamy horseradish sauce for prime rib would be better.Doubble the sweet potato everyone raved about the flavor the marinade gave them.
Wow!! This was awesome! Very tender!
This brisket is the best I have ever had. My family loved it as much as I did! I have to admit, though, I was very skeptical about marinating the meat in coffee, and the amount of the spices, but the final outcome is so delicious!
Absolutley a Keeper. As previous reviews suggested, I eliminated the shortening and fatback. Used 1 stick of butter to saute the garlic. The meat was very tender. The sweet potatoes were great. Added some fennel bulbs the last hour.You won't be disappointed with this one.
Maybe it was the meat from Sams Club, or maybe it was that I didnt use the fatback (whatever that is) or I didnt marinate all night just most of the day. This was tough...I counldnt cut it. The flavor was good, and it smelled good while it cooked. I might try this with a roast...maybe....
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 708
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