King Beef Oven Brisket Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 24, 2015
I am so sorry, but this was really a one star for us flavor wise. I gave it two because the cooking recommendations were perfect. The meat was very tender and tasted fine when there was no seasoning on it. There was a very odd "sweetish" flavor to it. At first we actually thought the meat may have been bad. Maybe the mustard? Or I did add just a bit of paprika as another reviewer suggested (I didn't want it too spicy for the kids). It didn't seem like enough to really alter the flavor much. Also, the amount of seasoning was just insane! I cannot imagine putting that much seasoning on one piece of meat, even as a rub. There was not enough beef stock to cover the meat as recommended, so I had to double that. Maybe I just messed this up somehow, but I thought I followed it pretty closely. My children refused to eat it, even my husband didn't eat much. Sorry......better luck to everyone else! I had high hopes for this, but it just did not work for us.
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Reviewed: Jan. 4, 2015
Beyond fantastic. I made it in an electric roasting pan, so I added 6 more cups of water & more spices, but the juice was so wonderful that I saved it to use in everything possible.
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Reviewed: Nov. 5, 2014
I gave it 4 stars because the brisket had a totally wonderful melt in your mouth texture! The flavor profile was way too salty, and way too much chili powder. Next time I will cut the salt and the chili powder to just 1 teaspoon of salt and maybe 2 teaspoons of chili powder.
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Home Town: Coolidge, Arizona, USA

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Photo by Seth Kolloen
Reviewed: Oct. 13, 2014
Really easy to make; end result was a tender brisket that soothed our souls after a crushing Seahawks loss. I bought a 2.5 lb brisket, so I only did 45 minutes for the first step and baked for 2 hours rather than three, which turned out perfect. I also didn't have enough beef stock to cover, so I poured in a box of chicken broth and a couple of cheap beers.
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Photo by Seth Kolloen

Cooking Level: Intermediate

Living In: Seattle, Washington, USA
Reviewed: Jun. 15, 2014
Just finished devouring this one! Made for an awesome Father's Day meal for my beef loving husband. It was a little spicier than we're used to, though a few of us loved that, but even the ones who prefer mild enjoyed it. Next time I'll sub a tablespoon paprika for some of the chili powder & should take care of it. The only changes I made were adding a tablespoon liquid smoke and white wine vinegar to the pan with the stock. I also put sliced onions in the pan, cause I have some onion lovers too. Over all, best brisket ever! (Wish I'd thought to take a photo. Not enough left to take one now!)
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Reviewed: Apr. 14, 2014
This is the best oven baked brisket I've ever made.
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