We loved this recipe! I changed it a bit, though. I rinsed the brisket & trimmed the fat, which separated it into two pieces. I used all of this recipe's spices, as well as the spice packet that came with the 4 lb. brisket. At the end of cooking the meat (about 2 1/2 hrs.), I added the carrots & red potatoes first, and cabbage after 15 minutes, then simmered til tender. Skipped the butter & parsley, & served with spicy brown mustard & dill rye bread. Perfection! I can't wait to use the leftovers for Reuben sandwiches, Irish Egg Rolls, & CB&C soup. Thanks for the great recipe, Cindy!
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We loved this recipe! I changed it a bit, though. I rinsed the brisket & trimmed the fat,...