This recipe is great as listed, but I had to share a recent disaster to prove how forgiving this idiot-proof recipe can be. I put in the slow cooker at 10 PM to cook for 8 hours. My plan was to let it cool, then refrigerate all day. Scoop off the fat, take remaining liquid and make a reduction on the stove. Rewarm all to serve. On this particular morning, the alarm clock failed and I ran out the door leaving the brisket to cook for a total of 14 hours. It was still good, beef was tender in juices and tasted delicious.
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This recipe is great as listed, but I had to share a recent disaster to prove how forgiving...