Reviewed: Jan. 21, 2011

This is one of the BETTER brisket recipes. I skipped the mustard and used an onion soup package. Tomato sauce is Hunt's. I also baked the brisket in the oven instead of cooking it on top of the range (325F for 6 hrs). It came out wonderful! It was very tender. Even my 84 year old Mom, who has both dentures, was able to eat it without any problems. To put a cranberry sauce in the gravy is a stroke of genius and a true chef! Highly recommended!

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7 users found this review helpful

Reviewer:

LadyHawke

Reviewed: Nov. 30, 2009

Sauce was made as recipe calls for. I cooked in in a 200 degree oven for 11 hours. The brisket itself turned out ok, but the sauce (gravy) was not good. Will serve the brisket with an over-the-counter Bar-B-Q sauce.

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2 users found this review helpful

Reviewer:

fred123

Reviewed: Nov. 21, 2009

Excellent base recipe. I used a chuck roast instead of the brisket which came out very tender and delicious. I also added a little bit of worstershire in the cranberry/tomato mixture for added flavor. At the end I removed the meat, skimmed the fat, added a bit of brown sugar and kosher salt to really perk up the flavor and finally some Wondra flour to thicken the gravy. The end result was fantastic! I will make this easy recipe again and again.

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8 users found this review helpful

Reviewer:

misskittykat

Cooking Level: Expert

Home Town: Secaucus, New Jersey, USA

Reviewed: Nov. 11, 2009

Yummy!

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5 users found this review helpful

Reviewer:

erw369

Reviewed: Feb. 16, 2009

Everyone in my family, including my picky kids, loved this recipe! The cranberry flavor all throughout the meat. It was delcious. just added some potatoes, carrots, and celery.

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3 users found this review helpful

Reviewer:

patrashcan

Reviewed: Feb. 12, 2009

Awesome! I used an oven bag to cut my cook time in half also added manderine oranges for more sweet.

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7 users found this review helpful

Reviewer:

elkie

Cooking Level: Intermediate

Living In: Westmont, Illinois, USA

Reviewed: Oct. 13, 2008

VERY tender made this way. The sauce was a teeny bit bland for my taste; next time, I might try using my homemade whole-berry cranberry sauce instead of the canned. It might also have benefited from a squirt of lemon juice in the sauce before pouring it over the meat.

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10 users found this review helpful

Reviewer:

DrGaellon

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Yonkers, New York, USA

Reviewed: Oct. 8, 2008

This was OK--I felt like it was missing something. My family ate it, and liked it, though, but nothing special.

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2 users found this review helpful

Reviewer:

Cindy

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: East Northport, New York, USA

Reviewed: Jul. 10, 2008

I was surprised at how good this was! I thought it'd be good but not this good. I'm not a fan of sweet sauce with meat (unless it's chinese!) but this was delicious. I added just under 1/4 c of sugar to the sauce. I also rubbed the meat with some spicy steak rub so it gave the sauce a little zing. This recipe is definitely a keeper, delicious and super easy.

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12 users found this review helpful

Reviewer:

lvchickie

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Oct. 22, 2007

Oh man. This recipe was delicious! The only thing I added was a teaspoon or two of sugar; other than that, I followed the recipe exactly. It was so easy, especially for a lot of people and once it was served several of them said it was the best brisket they've had. Try it!

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10 users found this review helpful