Cranberry Brisket Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Dec. 27, 2003
Using Catalina makes a wonderful difference. I used dried cherries in place of cranberries and it was still moist. My family left no leftovers.
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Reviewed: May 20, 2002
It was OK. Nothing special. Granted, the outside of the roast where it carmelized was very good, but the flavor didn't penetrate. Also, the smell while it was cooking was unpleasant.
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Cooking Level: Expert

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Reviewed: Jan. 23, 2002
My daughter & I are not big meat eaters but I made this for a holiday get-together and everyone including my daughter & I really liked this. It was quick & easy to do with just a few ingredients.
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Photo by Marqueta Martinez

Cooking Level: Expert

Living In: Osburn, Idaho, USA

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Reviewed: Dec. 27, 2001
In spite of the trouble I had, the results were tasty and I look forward a more successful attempt. I mistakenly elected the 4 hour cooking time and burned the marinade, the bottom of the meat and most of the cranberries. I had trouble getting a good tight seal on the baking dish with the aluminum foil - this may have contributed to my problems. When I try again I will probably try a lidded casserole dish.
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Reviewed: Dec. 3, 2001
I prepared it as a main dish for a pot luck party. EVERYONE asked for the recipe. It is very very easy to prepare. The serving amount of brisket recommended in the recipe is for 6, not 16 (unless you are using it as an appetizer). I had a group of 16, so I used a 6.5 pound brisket. I cooked it for 4 hours, which was plenty of time. I sliced the brisket then mixed it back into the sauce- it was delicious! I'm using this recipe again for another party. My husband was disappointed that there were no leftovers, so I'll to get an even bigger brisket next time!
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Reviewed: Nov. 23, 2001
About a week before you plan on serving it, prepare the meat and let marinade over night in the refrigerator. (I added fresh carrote and sliced onions) Cook it, let cool then slice it and freeze. Reheat in the cooking liquid. When heated take the liquid, cranberries, and vegetables and puree them. Cook the liquid down and you have a wonderful gravy to go with a delicious brisket! I made this for Thanksgiving along with my turkey. I have turkey left but not a bit of Brisket!
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Displaying results 41-46 (of 46) reviews

 
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