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.

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Reviewer:

Tina

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.

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4 users found this review helpful

Reviewer:

tulsacooks

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.

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8 users found this review helpful

Reviewer:

queenmum

Reviewed: Jul. 9, 2010

Received great reviews from a Professional Chef when I recently served this at a dinner party. Thanks!

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6 users found this review helpful

Reviewer:

Lindsey

Reviewed: Jan. 20, 2011

I made this recipe as stated EXCEPT for the cooking time. I used a 4.75 lb. brisket and baked for 2 1/2 hours then let rest for 20 minutes before slicing. Since I'd only done a brisket in the crockpot previously, I wasn't sure if I was to cover or leave the meat uncovered during baking. (The recipe didn't say one way or the other.) I covered it the entire time and it was tender and delicious! I think I'd like to experiment with the marinade using chciken, pork or beef ribs. Mmmm.

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8 users found this review helpful

Reviewer:

catlover1952

Cooking Level: Intermediate

Home Town: Philipsburg, Pennsylvania, USA

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.

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9 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Jul. 22, 2007

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

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5 users found this review helpful

Reviewer:

TiggerBear

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.

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9 users found this review helpful

Reviewer:

April

Cooking Level: Expert

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.

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Reviewer:

VICTORIAJ

Cooking Level: Expert

Home Town: Saint Charles, Illinois, USA

Living In: Klamath Falls, Oregon, USA

Reviewed: Sep. 11, 2012

I experimented with this recipe using only a 1lb brisket prepared exactly as directed and cooked it for 45 minutes. It was a perfect and tender medium. The marinade is exceptional.

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1 user found this review helpful