Reviewed: Nov. 3, 2009

This was "tender" true to its name. However, I found it to be too far on the sweet side for my taste. That was without adding the sugar! If I were to make this again I'd use less ketchup, no sugar still, and add more horseradish - couldn't taste it at all!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

De Steno

Cooking Level: Expert

Home Town: Brooklyn Park, Minnesota, USA

Living In: Elk River, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

Perfect brisket recipe. The sauce is wonderful over mashed potatoes. Definately double the sauce recipe for this purpose! Brisket cooked for 10 hours was my only change to the recipe. I checked mine at 6 hours and it was not even close to tender. It turned out amazing though, thanks for submitting this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

michaellemt10

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2009

Wonderful recipe!! I cooked it in a 5qt slow cooker and cooked it on high for 1 hour and then on low for 4 hours and it came out tender and juicy!! When I cooked the juices in the saucepan I added a teaspoon of cold water mixed with a teaspoon of cornstarch to thicken the juices more...there was no need to add milk since it did not thicken it that much. My exchange student from Germany LOVED it as well as the rest of my family!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carrie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2009

Didnt care for this. My husband did not like this at all. With that being said, he doesnt care for a ketcup based sauce. I should have realiaze this before I made it. I have a recipe that uses a brisket but its with chilli sause (bennets) with garlic, brown sugar and you bake it in alumunim foil for 3 hours. That is a great flavor combo. Anyway, glad a lot of you liked it. Better luck next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cindy'sreceipes

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2009

really good...and i'm pretty picky

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mmora1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2009

I was very disappointed...I did not change one thing from the recipe. Turned out very BLAND

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MJ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2009

Didn't care for the sauce.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ERELAND

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2009

I made this with a chuck roast instead of brisket....I combined the bbq brisket recipe with it...slow cooked almost the entire day...pulled apart and had on crusty rolls.... It was yummy...will definatly try again with brisket if I can find it in my small town...

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ShepR

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2009

I make this recipe once a week and almost as is. I use hot horseradish and double the amount. It's really yummy with garlic breadsticks.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Lisa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2009

This was my first foray into the world of beef brisket. I made this recipe today. It was very quick & easy to put together. The final product was okay, but very dry. Maybe that is the the nature of brisket. It was not tough, just dry. Also, I expected the recipe to have more zip than it did. It really was rather bland, I thought, I was expecting hot and spicy. I followed the recipe exactly, only changing the cooking temperature. I cooked it on high instead of low. I think if I had cooked it on low as called for, it would have been less tender or taken longer. I was given the brisket, and, after trying it, I definitely would never buy one. And, I would definitely not make this recipe again, if I did.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LittlDuck15

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2009

My family liked this a lot; in fact, my 5-year-old said she could eat it all night! I think I will use a little more horseradish next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nancy

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

I have made beef briskets for years. This was the best yet. Thank you for making Chistmas Eve a huge success. All of my guests were raving.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Betsy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2008

While this was very TASTY, it wasn't the TENDEREST brisket I've ever made. I used brown sugar instead of white, and I threw in a dozen or so baby Red Bliss potatoes; they soaked up the flavor of the sauce and came out scrumptious.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

DrGaellon

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Yonkers, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2008

no changes to recipe

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CJEAPRN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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!

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

Annette

Cooking Level: Intermediate

Home Town: Marinette, Wisconsin, USA

Living In: Otego, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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! 4 stars.***UPDATE***Have made this again (several times) following the recipe as written. Just one word.....FABULOUS!! Very tender and the sauce just makes the recipe! The reduced sauce is wonderful drizzled over mashed potatoes as well as the meat. This is the only way to prepare a brisket as far as I am concearned. 5 stars all the way baby! YUM YUM!

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

heybejay

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Grand Prairie, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

HEIFERYUNG

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2008

Good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cheriselynn

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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!!

Was this review helpful? [ YES ]
31 users found this review helpful

Reviewer:

FuzzyEyes

Cooking Level: Intermediate

Home Town: Otsego, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
30 users found this review helpful