The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 8, 2009
My husband's grandmother makes this exact recipe, delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 4, 2009
Easy, delicious. My husband liked it better than his mother's recipe, and he LOVES his mother's brisket.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 18, 2009
i have cooked this for seders and holidays and got raves from all my jewish friends. great recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 12, 2009
woooooow!! This brisket came out AMAZING! My fiance said it was the best brisket he has ever tasted! Even over his own mothers! I left in the oven for a bit longer then suggested and it literally fell apart it was so tender! Can't wait to make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 31, 2009
Absolutely fantastic - I've made it 2x now - huge success. I add extra carrots and potatoes, and use half white potatoes half sweet potatoes. Delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 19, 2009
This recipe was easy, but I think that the cooking time should be cut down by 20 minutes on the first time and maybe 30 minutes without the lid. Or maybe keep it covered for the entire time. It was a little dry. Also, I think that catsup shoud be cut in half, and add a half cup of cocktail sauce. There should be more of a balance of salty, sweet and spicy. I also added more carrots and potatoes. Next time I will try mushrooms.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 7, 2009
This recipe is a staple at our house; I make it at least twice a week for Shabbat dinner. I typically triple all of the ingredients. I made some minor changes to the recipe; I sprinkle the brisket with salt, black pepper & parsley flakes. I only use organic ketchup or any ketchup that DOES NOT have corn syrup in it. I have nothing against corn syrup, I've just found that the brisket has a better flavor when I use the ketchup without it. I also use Vernor's ginger soda as I've found this brand to add the best flavor without being overly sweet. Sometimes I leave the carrots out & it's still great. I cook in my convection roasting oven at 375 degrees for the recommended time. I then take the brisket out of the oven & let it rest for 15-20 minutes. Then, I slice it & put it along with the sauce in a large crock pot on low until I'm ready to serve. It's crazy but every single person that has eaten the brisket prepared this way says it's the best they've ever had & we're talking more than 60 people!!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 5, 2009
I guess I missed doing somthing as it was not tender.
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Home Town: Oklahoma City, Oklahoma, USA
Living In: Broken Arrow, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 6, 2008
FABULOUS recipe. I was worried that not having a marinated piece of meat would produce subpar results but this recipe is easy, flavorful, and requires no marination! I added a couple shots of worcestershire and garlic powder to the sauce. Served with boiled potatoes and green beans and carrots and drizzled the sauce on everything. Yum.
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Cooking Level: Expert

Home Town: Fairfax, Virginia, USA
Living In: Ashburn, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 6, 2008
Awesome!
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Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 15, 2008
The easiest recipe ever and the quickest to make for a large crowd. Great flavor!Use it over and over again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 29, 2007
We loved this brisket and it was so very easy to make. It was so tender it was falling apart. I will definitley make this again and again. I will just add more potatoes. GREAT RECIPE!!!!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 17, 2007
Not real crazy about this recipe. The sauce congealed into a thick greasy paste at the bottom of the pan after I took the lid off. I ended up having to use bottled barbecue sauce. Won't be making this again.
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 2, 2007
Best Passover brisket I have ever made- to solve ALL cooking problems -use one of those plastic cooking bags- amazing soft as butter no problem results- put all the carrots red potatoes and the like in the bag too- amazing results
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 23, 2007
Beware, this is a very sweet sauce. I even subbed half ketchup and half chili sauce and it was still too sweet. The taste was not bad, just too sweet for my family as we don't like meat to have a sweet taste. I guess I thought the soup mix would counter the sweet factor but it didn't. The brisket did turn out very tender and sliced perfectly. I rinsed the carrots off because they were coated with the sweet syrupy sauce! Didn't serve the sauce with the meat, but heated bottled bbq sauce instead. Thanks anyway.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 27, 2006
This was the first time I ever had brisket and I have to say this was a great way to prepare it. Easy and it tasted good, sort of like a roast, but not as fatty and I liked that.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 27, 2006
the seasoning was super. I didn't have the burn problem, but it did come out super salty. It could have been the onion soup mix that I used, but I will be trying this recipe again and adding some water to thin it out. Thanks for the post!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 2, 2006
The brisket itself was good, but the jusices burned after I uncovered the meat. I think it might have been the ginger ale. I have never had this problem with other brisket recipes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 7, 2006
Very very successful! Since we can't get ginger ale, I substituted with equal amounts of Coke-a Cola and sweet red wine.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 13, 2006
This was FANTASTIC!!! And so easy to prepare. I made it last night for Passover (doubled the recipe because there were 9 of us) and everyone loved it. Instead of cutting up large carrots, I simply added about 2 dozen baby carrots. My 24 year old godson who loves to cook, enjoyed the brisket so much, I sent him home with a copy of the recipe. :-)
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Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

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