Reviewed: Feb. 26, 2012

Simple, excellent recipe that produces mouth watering delicious, tender beef brisket that can be utilized for a simple family supper or company for dinner.

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Pinecone56

Home Town: Toms River, New Jersey, USA

Reviewed: Feb. 22, 2012

I used this marinade for a brisket that had been cut into steaks. I had no time to marinate it, so i just poured the sauce on top and baked it at 400 for fifteen minutes on the first side, ten on the second. The meat came out deliciously flavorful and moist.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Jan. 16, 2012

This recipe is perfect! It is so yummy! Like others, I reduced the amount of salt but not by much. The next day I made a sandwich with the brisket and it was super yummy.

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MissyM

Cooking Level: Intermediate

Home Town: Niles, Illinois, USA

Reviewed: May 11, 2011

This recipe appeared in the wonderful BH&G Slow Cookery cookbook... it is wonderful! Make it all the time.

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Lin

Reviewed: Apr. 14, 2011

yum

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Reviewed: Jul. 13, 2010

this was awesome! used brown sugar instead of white. I trimmed fat after it was cooked before pouring sause and making it a little thicker with flour. the sause made it. next time i will add something to the sause to give it a spicy kick.

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Tonya

Home Town: Oak Hill, Virginia, USA

Reviewed: Apr. 1, 2010

My family loved this! I have made it several times! I did use more horseradish also! I would make it once a week for an easy meal. I think I will throw some Yukon Gold Potatoes in next time for a hearty meal.

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ckc36

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!

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De Steno

Cooking Level: Expert

Home Town: Brooklyn Park, Minnesota, USA

Living In: Elk River, Minnesota, USA

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!

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michaellemt10

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!!

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