This didn't look right to me, as someone who has made dozens and dozens of briskets over the years. It has to be slow-cooked at a very low temperature. When I try a recipe, however, I like to try it as written and there was no mention of cooking time/temp in any review thus far. The house smelled heavenly at first, but as the aroma got stronger, I decided to uncover and check the pan. Good thing, because every bit of the juices had evaporated and burned to the bottom of the pan along with the sliced onions and those from the soup. I would try this again but cook it properly--at a low temperature.
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This didn't look right to me, as someone who has made dozens and dozens of briskets over the...