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Tender Beef Brisket
SUBMITTED BY:
Sondra Morrow
"A touch of sugar mellows the flavorful sauce that's drizzled over this brisket. 'The original recipe came to me from a friend,' says Sondra Morrow, Mesa, Arizona. 'I revised it for the slow cooker.'"
RECIPE RATING:
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PREP TIME
20 Min
COOK TIME
6 Hrs
READY IN
6 Hrs 20 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 (3 pound) beef brisket*, trimmed and cut in half
1 cup ketchup
1 small onion, chopped
2 tablespoons cider vinegar
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1 teaspoon sugar
1/2 teaspoon pepper
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DIRECTIONS
Place the brisket in a 3-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over brisket. Cover and cook on low for 6 hours or until tender.
Remove the beef; set aside. Pour the sauce into a saucepan; cook, uncovered, over low heat for 13-15 minutes or until reduced and thickened, stirring occasionally. Slice the meat across the grain; serve with sauce.
FOOTNOTE
This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket.
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REVIEWS
Reviewed on Apr. 7, 2007 by
ACAMRON
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ACAMRON
Apr. 7, 2007
I tried this recipe because it's very similar to my mother's brisket recipe (minus the horseradish and slow cooking method). At first, the brisket smelled heavily of horseradish, but when done, tasted wonderful and was very tender.
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14 users found this review helpful
I tried this recipe because it's very similar to my mother's brisket recipe (minus the...
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Reviewed on May 17, 2008 by
heybejay
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heybejay
May 17, 2008
This was very easy to make and very tasty. My brisket was only 2 1/4 lbs, but I kept the sauce measurements the same. I put it in the slow cooker on low when I left for work and turned it to warm when I returned, aprox 9 hrs later. I had an emergency come up and had to leave, so we didn't get to the brisket for another 4 hours or so. It was still delicious...falling apart, but delicious! Needless to say, I didn't reduce the sauce, just poured it over the meat. I will try this again and hopefully we get to it on time!
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2 users found this review helpful
This was very easy to make and very tasty. My brisket was only 2 1/4 lbs, but I kept the sauce...
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Reviewed on Mar. 31, 2008 by
FuzzyEyes
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FuzzyEyes
Mar. 31, 2008
Wonderful recipe! Was desperate for a recipe for 'beef brisket' (hubby accidentally purchased a brisket instead of a 'corned beef brisket'). We LOVED the meat's tenderness and flavor but the sauce was to die for. I threw in a little flour after removing the meat rather than reducing the sauce in order to retain more and then threw in more horseradish for some zip - absolutely perfect! Thanks for the recipe Sondra!!
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2 users found this review helpful
Wonderful recipe! Was desperate for a recipe for 'beef brisket' (hubby accidentally purchased...
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Reviewed on Aug. 15, 2008 by
Annette
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Annette
Aug. 15, 2008
This was the first time I've ever made beef brisket. We're following a low-carb food plan, so I substituted with a low-carb ketchup and splenda instead of regular ketchup and sugar. It was very simple. I loved the fact that this recipe actually required VERY little hands on time. It was a wonderful dish that we'll defintely make again!
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0 users found this review helpful
This was the first time I've ever made beef brisket. We're following a low-carb food plan, so...
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Reviewed on Apr. 20, 2008 by
HEIFERYUNG
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HEIFERYUNG
Apr. 20, 2008
This was very good and easy to make. My husband especially liked the flavor. I did not do the reduction, as the sauce kind of just cooked into the meat. The remaining liquid I used as an au jous.
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0 users found this review helpful
This was very good and easy to make. My husband especially liked the flavor. I did not do the...
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Reviewed on Apr. 17, 2008 by
Cheriselynn
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Cheriselynn
Apr. 17, 2008
Good.
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0 users found this review helpful
Good.
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