Reviewed: Nov. 20, 2009

This smelled awesome cooking, however we served with Chinese noodles but it was way too salty. I think next time I cook this I'm going to be decreasing the soy sauce which is very salty to being with.

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Mindy

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Reviewed: Nov. 19, 2009

This was unbelievable. My family ate every single scrap and were looking for more!! I didn't have hoisin sauce so I simply added some more soy and sesame oil. Next time, I would probably put some jam in as it was a tad salty (because of my additions) but regardless.. this was out of the world!! So unbelievably tender!! A must keep!!

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LaDonna

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Reviewed: Nov. 19, 2009

This got rave reviews from the husband who said it reminded him of his favorite braised shortribs he used to order at a restaurant that is now closed. Thank you for sharing the recipe!

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liavee

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Reviewed: Nov. 17, 2009

This recipe deserves WAY more than 5 stars!!! Fantastic!!!!!

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sharonk

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Reviewed: Nov. 11, 2009

We liked this, but found that it was a little salty. Next time I will take the opinion of other viewers and not use so much soy sauce. I did leave out the sugar b/c of our personal taste.

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Duda

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Reviewed: Nov. 10, 2009

This smelled wonderful while it was cooking but hubby and I did not care for it at all. I did decrease the amount of sugar but it was still too sweet for us. We won't be having this again.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

We liked this. I used a sirloin steak and let it cook for about 5 hours. I really think it depends on the hoisin sauce you use in this recipe. Also, I did think it was a bit salty, so I would probably try lite soy sauce next time. For veggies, I would recommend steamed broccoli. All in all, it went over pretty well and was very easy to make.

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STEGELER

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Reviewed: Nov. 8, 2009

WAAAYYYY too much going on in this dish. First of all it is tooo salty, and very sweet. I followed the other reviews and cut the sugar in half but it was still too much.

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meggieknickers0730

Cooking Level: Intermediate

Home Town: Portland, Maine, USA

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Reviewed: Nov. 4, 2009

Made this tonight and it was great so glad I tried it.

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Smiliejo

Cooking Level: Expert

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Reviewed: Nov. 2, 2009

I always love slow cooker recipes. This is one that I will be making again. My husband really enjoyed the flavour. I didn't have enough corn starch and imagine that the sauce would be nice and thick if I had had enough...I guess I will find out next time!

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H.E.

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Reviewed: Oct. 30, 2009

Wonderful texture, easy prep, with great results! I added the pepper afterward to control spiciness per individual (my hubby likes it HOT--me-- not so much! : ) great recipe --thanks!

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jespe

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

this was very good----i used boneless sirloin (it was cheaper than flank steak!) and omitted the sugar...it was still a bit sweet, but very tasty indeed; my husband loved it! i served it with white rice and steamed broccoli---very nice indeed!

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Cyd_Delve

Home Town: Greenville, South Carolina, USA

Living In: Webster, New York, USA

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Reviewed: Oct. 29, 2009

I didn't care for this at all. I followed the recipe exactly and ended up throwing it all away...tastes nothing like I have ever eaten at a chinese place.

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Michelle

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Reviewed: Oct. 28, 2009

Very simple to prepare...my family really enjoyed this one!!!

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Stacy Lynn

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Reviewed: Oct. 27, 2009

My family liked this. I thought it was it okay. It tasted good but I could not get past the smell. The sauce smelled a little weird to me.

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chicklet

Cooking Level: Expert

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Reviewed: Oct. 26, 2009

Excellent!!! I agree with another poster that this is quite sweet. Next time I will most likely cut a wee back on the sugar. I cut in strips and it was done after about 3 hours. Leftovers today for lunch and can't wait to make again! Thanks for the recipe!

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