Reviewed: Dec. 13, 2007

I use this sauce with chicken breasts and cut the rest of the ingredients in half. The sauce is excellent and very versatile.

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GIANNA829

	Cooking Level: Intermediate
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Reviewed: Jul. 7, 2007

Really nice for a "Few Ingredient" recipe. Very versatile. Added minced garlic to mixture. Spreaded enough sauce on bottom of pyrex to cover the dish, placed brisket on top and covered with remaining sauce. Covered with foil and baked all night at 200 degrees. Next time I might add a little brown sugar. Very tender and juicy. Will put in my "Favorite Recipes" cookbook. Thanks!

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Three4Me


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Reviewed: May 7, 2007

If I could give this recipe ten stars I would, YUM!!! I made this for Easter in a pinch, because the store was OUT of ham. I thought it was a disaster because I have never made brisket before. It was a huge success and my husband who is a major ham fan stated that he didn't miss it at all!!! Anyway, followed the recipe exactly only doubled the ingredients because my brisket was over 9 pounds. Also, I slow cooked this at 225 all night long(covered of course). Was just so easy and so delicious!!! THANK YOU! --- P.S - The leftovers(if you have any) make great BBQ sandwiches as well as taco filler, with the right seasoning additions, oh my goodness this is so versatile!!!**Edit** to say that the second time I made this I used the crockpot. I MUCH preferred the slow and low oven cooked version that I utilized the first time. I suggest the oven preparation for sure.

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MCRONDA

	Cooking Level: Intermediate Home Town: Tucumcari, New Mexico, USA Living In: Amarillo, Texas, USA
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Reviewed: Feb. 27, 2007

A solid recipe for brisket! I didn't think we'd like the tomatoes and sauce, but it all combines woth beef juices to become one great dish! When I take the brisket out and let it rest before slicing, I pour the rest of the liquid into a saucepan and add a little beef broth to make a serving sauce. I have 2 kids who love this!

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AHomeChef

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA
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Reviewed: Feb. 21, 2007

This is SO easy and tastes great. I have also made it using diced tomatoes with green peppers rather than chilies when making it for those who don't care for the spice and it is still delicious.

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Diana


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Reviewed: Feb. 4, 2005

this one is a keeper!!! my husband loved it!!! made great sammies the next day too

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OCSTEPH


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Reviewed: Jan. 19, 2005

This was a great recipe. At first I thought it was bland, but after a couple bites, I (along with the rest of the family) couldn't rave enough !! I substituted a small can of tomato paste with water since I didn't have any sauce on hand. This recipe is in our permanent book !!!

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JOURNEYGIRL02


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Reviewed: Aug. 20, 2004

This was awful! I used a 4.5 pound brisket as was called for in the recipe. It had the taste and texture of a leather shoe. I followed the recipe exactly as it was stated. My mom said that meat like this should be boiled first for about an hour and then slow cooked in the oven with the ingredients. It makes the meat much more tender, which is how we make ribs really tender. Maybe it would taste better if it cooked longer, but I won't make this again.

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KRISTEN02

	Cooking Level: Intermediate Home Town: Phoenix, Arizona, USA Living In: Pflugerville, Texas, USA
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Reviewed: May 17, 2004

Very delicious and easy to make. Had all the ingredients at home. I made this one in the oven instead of a crock pot (since it was over 8lbs vs the 4lbs in the recipe) and slow cooked it (covered) on 200 degrees all night long. Came out TENDER and juicy in the morning! Make sure to bake FAT SIDE UP. I also added a bit of brown sugar. Note, this will NOT be one of those brikets with a crunchy sugary glaze, but very moist and tender like a roast. Makes for excellent sandwitches!

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JEMJEN24


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Reviewed: Feb. 5, 2004

I had a smaller brisket (under 3 pounds) so I omitted the tomatoes but added a can of green chiles. It turned out really well--my whole family liked it. The next day I cut the leftover brisket into small pieces and mixed it into the remaining sauce with a can of cut tomatoes. Then I cooked up some rice to serve it over. It was really good.

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ACHOCOCAT


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Reviewed: Nov. 26, 2003

This was probably the tastiest brisket (outside of smoked bbq) that I've ever made. I added fresh New Mexico Green Chile and dumped everything in the crock pot. Cooked on high for about 6 hours (the beef was even frozen) and it was just wonderful. There were hardly enough leftovers for a sandwich!

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Kittypal


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Reviewed: Nov. 1, 2003

We found this recipe to be mediocre at best. Leaves a lot to be desired.

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EMCENTIRE


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Reviewed: Sep. 29, 2003

This was so easy and my family liked it better than my old recipe. I made a few changes, however, I used the crockpot -- 6 hrs. on high and I used plain diced tomatoes (no chilis) and minced garlic. The flavor was excellent and the brisket was very tender.

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RRSDVM2


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Reviewed: May 15, 2003

Wonderful flavor-we will do this one again

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Bill Ystad

	Living In: Boring, Oregon, USA
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Reviewed: May 15, 2003

This recipe is absolutely wonderful. I have never cooked a brisket before and this looked easy and good and let me tell you that it was. My home smelled wonderful as it cooked and it tasted as good as it smells.

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CATHYGRANS


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Reviewed: May 15, 2003

Thank you for this excellent recipe. My family loved it. I baked it in the oven the first day following the recipe. Had some leftover and so I threw it in the crock pot with Masterpiece barbque sauce and let it cook all day and served on rolls. It was delicious. Loved it. All meals should be this easy.

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KEYLARGO


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