The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 20, 2009
I cut a 8lb brisket in half and cooked both. I didn't have beer so I used one cup red wine instead. Two bottles of chili sauce mixed with 1 cup br.sugar, one onion sliced in bottom of roasting pan. I cooked it 3 1/2 hours with it tightly covered the whole time. THEE BEST brisket recipe I have tried. WARNING:cut as much fat off as you can - I didn't serve my "gravy" it was like greasy soup. LEFTOVERS: I want to share this treat - the next day my husband put the left over meat(which I had poured the sauce over)in the broiler and he let it crisp up with burnt bits...very good and still moist.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 6, 2009
Too sweet . . . even after reducing the brown sugar to 1/2 cup. (The chili sauce which is only spicy ketchup already has sugar in it.) I think 1-2 TBs brown sugar would be better. As others have noted, mine was also dry. I think this has to do with trimming the fat layer since I've never had this problem when leaving the fat layer on. Finally, other beer braises for beef use some beef stock and much more beer. Both would have helped here. Still, the idea of using chili sauce with its characteristic kick in the braising liquid is very clever.
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 18, 2009
This was a big hit with my family! I cut up half a bell pepper with the onions (just cause I had one that I needed to use), and added 1 TBSP of minced garlic to the liquid. As far as brands go, I used Kroger brand chili sauce and Amber Bock beer. I think I will try this same recipe the next time I do a Pork roast.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 10, 2009
what do you do with all the extra fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 20, 2009
This came out absolutely fantastic! I had never made a brisket before, and this recipe was absolutely delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 19, 2009
I made this recipe for dinner last night. It was the first time I've tried a brisket and it was wonderful!! My son said he couldn't stop eating it. I used light beer and it was soooo tender. I served it with mashed sweet potatoes and broccoli. What a hit!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 9, 2009
I would give this four stars because of how fast and the overall ease with which it can be thrown together. I enjoyed the flavor of the sauce as well. Only change was using a half cup of brown sugar rather than three quarters cup. Next time I would roast the brisket more "low and slow".
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 4, 2009
My family loved this. I have never made brisket before, but we have had it at BBQ restaurants. I didn't make as much as the recipe called for, but I wish I had! I made only 1/2 recipe for a family of 4 and they were begging for more. I bet it would make great leftovers.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 2, 2009
I used this as a basis for my brisket recipe. I wanted to cook it overnight for Monday lunch and didn't have access to beer so I used beef broth and tomato sauce best I remember. My customers really enjoyed it. I love slow cooker/roaster recipes.
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Cooking Level: Expert

Living In: Savannah, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 16, 2009
This was very easy and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 29, 2008
I used a 2 lb. brisket, 1/2 cup brown sugar, and a 12-oz. jar of (seafood) cocktail sauce since I was out of chili sauce. Added 1/2 cup water to make the sauce go farther. Cooked 4 hours (could have been 5 for more tender meat). It was delicious. Great leftovers for sandwiches, too.
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Cooking Level: Intermediate

Home Town: Park Ridge, Illinois, USA
Living In: Rockford, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 29, 2008
I am not sure if I did everything right, since other people have said that theirs turned out really tender. Mine wasn't as tender as I would have liked it. Husband loved it though, so giving it a 4 stars :)Oh, and I also reduced the brown sugar a tad.
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Cooking Level: Beginning

Home Town: Vantaa, Uusimaa, Finland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 27, 2008
I have made brisket with my Mom's old recipe for years and decided to try something new. This was delicious and filled the house with a delicious smell while cooking. The only change I made was to add some onion soup mix into the sauce and my only problem was no leftovers!
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 24, 2008
Very easy and very good. I could not find a brisket so I used a chuck roast. I twas very tender and the sauce was delicious.
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Cooking Level: Intermediate

Living In: Shasta Lake, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 24, 2008
To help keep the brisket jucier and add a ton of flavor bake in a Turkey Oven bag. Just poke a hole on top of the bag so it can release some steam but no leak any of the juice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 22, 2008
This is great. I followed the recipe exactly and used yeunling lager beer. This will go into our rotation. It does make lots of extra sauce but I think it's important that the meat is sitting in a 'bath' of sauce and the sauce is great over mashed potatoes and to dip your meat into as you eat it. YUM.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 13, 2008
Super easy, and really good. I left out the onions and, shred half of the beef in the sauce, and left half without sauce. Both ways were good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 13, 2008
This brisket is the recipe the family demands for special occasions. I've made it a half dozen times. I've substituted onion soup for onion and omitted the sugar once, but it tastes best following the basic directions. I use the slow cooker on low all day. Serve the sauce with egg noodles. An easy meal that's a crowd favorite!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 15, 2008
Very good recipe. I loved it. I only gave it 4 stars because of my picky family. They just thought it was OK.
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Cooking Level: Intermediate

Home Town: Mount Sinai, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 14, 2008
Even great for leaner cuts of meat that may be tough when cooked another way! I used 1/3 cup of brown sugar and added another onion and it was great!!
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Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA
Living In: Miami, Florida, USA

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