Reviewed: Mar. 21, 2009

Wow! My husband usually doesn't rave over dinner, but this one is a winner. A 6 pound brisket baked for 3 hours and left to rest for 1/2 hour before cutting. Perfect!!!! Thank you for sharing this recipe. We're going to use this one often.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

queenmum

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2009

I have been making a similar brisket for years and we love it. I use the consome, a small bottle of soy sauce, 2-3T of liquid smoke, 1/4 to 1/2 C of lemon juice (this is what tenderizes it) also garlic powder. We have always eaten it with our favorite BBQ sauce and it makes great BBQ sandwiches.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tulsacooks

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2008

The meat turned out really well--I also cut the cooking time--but I feel there is too much liquid smoke. My daughter loved the meat because it tasted like bacon, but I didn't care for it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

VICTORIAJ

Cooking Level: Expert

Home Town: Saint Charles, Illinois, USA

Living In: Klamath Falls, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2007

I substituted worsheschire sauce for the soy sauce and a roast instead of brisket. After marinating for 24 hours I cooked it on high in crock pot for 3 hours. Tasted WONDERFUL! Made some great leftover dishes too.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

April

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2007

I found this and it was easy to prepare and turned out wonderfully!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

TiggerBear

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2007

I used a 2 lbs. brisket & cut the recipe in half. I marinaded the brisket for 2 days. I then put the brisket & marinade in the crock pot on high for 3 hours. I sliced the brisket thin & put in back in the crockpot so it wouldn't dry out. I accidently added a tbsp of garlic instead of horseradish. After I realized my mistake I added a tbsp of horseradish and it tasted terrific. I didn't have any leftovers & I will be making this again.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Tina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2005

Very good flavor. I made this in the crockpot just for the ease. I seem to have a problem with getting brisket tender. This fell apart when we sliced it, but was still a little dry. I also added a little red wine and some grill spice. I saved the juices for a soup base for vegetable-beef soup as they were excellent. Hubby loved horseradish sauce.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2004

i found that this dish was okay nothing that i would use in my personal recipe stable.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SOUNDWAVE2K

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2002

This is a great recipe. The marinade was very tasty. I am glad I read the other reviews because the cooking time is too long. I cooked a 6.25 cut for only 3 hours. I left the fat on and trimmed it off after cooking it. I was very tender.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

TEXASSON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2002

This is a very good and tasty recipe, however the cooking time is far to long. The cooking time should be cut down to 2-2 1/2 hours. The outside of the meat was very hard, inside was dry but tender. I will try this recipe again, but not cook it as long as the original recipe calls for.

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

HAZEL FREDRICKS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2001

I changed this recipe to cook in a crockpot. Use well trimmed brisket or you will have WAY too much fat!! I followed most of the ingredients, but I added Dried onion soup mixes {2}, water to come half up to the meat,and Worstershire sauce. I cooked on high 4 hours and low for as long as everyone got home!!! {3 to 5 hrs} After eating some sliced meat with our dinner, I put the pot in the fridge. The next morning I skimmed all the fat off the top. Later, I also added stew vegies to the liquid {along w/ chopped meat that was left} in order to use everything!!! My whole family loved it!!

Was this review helpful? [ YES ]
30 users found this review helpful

Reviewer:

CHERYLNLYTTON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2001

Something is very wrong with this recipe. I'm not sure if it is the temperature of the oven or the number of hours your to cook it for. I started with a 5.25lb cut of brisket. Nothing would cut this meat, it was like leather. It smelled wonderful for the first hour that it cooked. Then I was outside - when I came in the house 4 1/2 hours later (total cooking time 5 1/2 hours) you could smell it had burned. What a dissapointment. (the creamcheese/horseradish sauce is great!)

Was this review helpful? [ YES ]
17 users found this review helpful