Tender Beef Brisket Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Oct. 7, 2008
no changes to recipe
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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!
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Photo by Annette

Cooking Level: Intermediate

Home Town: Marinette, Wisconsin, USA
Living In: Otego, New York, USA

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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!
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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Grand Prairie, Texas, USA

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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.
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Photo by HEIFERYUNG

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA
Living In: Austin, Texas, USA

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Reviewed: Apr. 17, 2008
Good.
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Cooking Level: Intermediate

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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!!
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Cooking Level: Intermediate

Home Town: Otsego, Minnesota, USA

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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.
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Cooking Level: Expert

Living In: New York, New York, USA

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