Slow-Braised Beef and Cherry Tomato Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 13, 2012
Reminds me of something my mother used to make while we were growing up! I love this dish and usually make it on a Saturday or Sunday when I can cook it for a long period of time!
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Photo by amandajo

Cooking Level: Intermediate

Home Town: Hopatcong, New Jersey, USA

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Reviewed: Oct. 8, 2012
I tried it in a slow cooker with the brisket whole. It seems a bit watery at first. I'm hoping it will thicken up.
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Photo by Jacqueline

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA
Living In: Midlothian, Virginia, USA
Reviewed: Apr. 14, 2012
Made this exactly as the recipe was written. It was okay, but definitely not worth the $14 the brisket cost.
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Reviewed: Mar. 18, 2012
This was really yummy! Super important to note that the actual recipe from Chef John's website calls for *prepared tomato sauce*, as in, the jar stuff...not plain tomato sauce from the can!
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Photo by Nelson Tamayo

Cooking Level: Intermediate

Living In: Tampa, Florida, USA
Reviewed: Mar. 10, 2012
This was a very good recipe. Very tasty. The only time consuming part was cutting up the brisket into cubes. I will be making this one again.
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Mar. 5, 2012
This is like homemade Chef Boyardee! I found it a bit plain - if you saw the video, definitely spice it up as Chef John suggests. Even following his recommendations, it was still bland. I would also add a generous amount of frozen peas at the end of the cooking time, to help offse the blandness. The meat turned out great. Don't worry about the sauce being too watery - the pasta will suck it all in, and it will actually turn out a bit dry. I'll use less pasta next time.
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Photo by MICHAEL JACKSON
Home Town: Gary, Indiana, USA

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Reviewed: Mar. 4, 2012
Super yummy and really easy to make. It yielded a bit more sauce than I needed but I like extra sauce when I reheat pasta dishes. Great for a group. Makes a large amount.
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