Jewish Grandma's Best Beef Brisket Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Apr. 4, 2008
Needs more -- vegetables, carrots, celery, onions -- for a rich pot liquor. Don't use water -- use a rich beef stock. For an excellent piece of meat, be certain to buy a FIRST-CUT BRISKET!!
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Cooking Level: Expert

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Reviewed: Dec. 19, 2007
I'm currently attending culinary school in connecticut, and needed to find recipes for "kosher food day". Being the only jew in my class, I wanted to show my knowledge of cooking off a bit, and then realised i've never used a recipe in my life. unfortunatly, my teachers won't allow us to go into the kitchen without some recipes written down, so, having this guideline really helped. Thanks!
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22 users found this review helpful

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Cooking Level: Professional

Home Town: Spotsylvania, Virginia, USA
Living In: Stafford Springs, Connecticut, USA

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Reviewed: Apr. 10, 2007
Delicious! Everyone heard we were having brisket and thought of the corned beef, but were plesentaly surprised with this recipe. Its really tasty. I also browned the second side before putting it on the onions! Great!
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Reviewed: Mar. 18, 2007
I'm not a fan of corned beef, which is how most people prepare beef brisket. I have used a similar recipe like this for years, the only differences are: I brown the roast completely before adding the onions, and as I allergic to garlic, I leave that out. The size of the pan determines how much the liquid will reduce. If you roast in a dutch oven, there will not be much reduction, so use less water. When I make it, I fill only half up the roast. If you use a more shallow pan, fill to cover the roast. Delicious!
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68 users found this review helpful

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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Jan. 28, 2007
My picky bf and son loved this. This was my first time to cook a brisket so I don't know what I did wrong. I followed the recipe exactly but the brisket did not come out fork tender as stated. Also, my gravy was more like water (maybe I put too much). I put enough to almost cover the meat. I will try this again with less water.
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40 users found this review helpful

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Cooking Level: Intermediate

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Reviewed: Jan. 9, 2007
This recipe saved my dinner. I had an extra large brisket, so I cut it in two and made this and Oh So Tender Brisket. The other turned out like jerky (my fault, I think the recipe has great potential), so I was happy to have this as backup. I had a few issues with the actual execution of the recipe. I couldn't figure out how the uncooked side of the meat would brown on top of onions so I browned it before adding the onions. Because the onions were thickly sliced, adding the liquid to nearly cover the meat results in swimming meat when the onions cook down and a LOT of liquid left at the end. I used beef broth (1 can regular, 1 can Campbell's double strength). I made gravy and the flavor was good, but pretty salty so I'll adjust the broth content next time. The meat was wet, but not moist (if that makes sense). I've never made brisket before so that may just be the nature of the beast. The simple ingredients really allowed the meat flavor to take center stage and meat purists will appreciate the taste.
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Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA
Living In: Poway, California, USA

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