Tender Brisket

From: Chef #477978

On Sep 3, 2008

This is similiar to a recipe I use all the time so wanted to try something new, GREAT! My recipe I sear the brisket in peanut oil-not evoo and use paprika instead of Lawrys and use just the onion soup mix and a can of Vernors Ginger Ale..rather than beer and italian dressing--this was a nice change. I usually only use a 3-4 pound trimemd brisket but want to try a 10 pounder someone mentioned in their review so it'ss last longer.

From: handbright

On Nov 1, 2007

A delicious brisket, this smelled just wonderful as it baked! I made this halloween day and just put out "do it yourself platter"s for my family so we could "eat on the run. A couple of little goblins asked "OH, Whats that smell!?!" when I opened the door...should have given them a sandwich and not a Milky Way! Thanks for this recipe RL Beckwith, its very easy and very good.

From: Mercy

On May 8, 2004

Wow-eee! This is so flavorful! The brisket just melts in your mouth and the gravy is rich and silky. I followed the recipe as written except that I used 1/2 Zesty Italian and 1/2 Caesar dressing (all that I had on hand) and a Michelob instead of a Budweiser. I started with a 10 lb. (prior to trimming) beast of a brisket and did not brown it beforehand (no pan big enough). I roasted it for three hours before flipping it over and then roasted for three more. It made the house smell wonderful all day long!

From: AMDmtmom

On Aug 4, 2007

Hubby, son and I all loved this. Made sub sandwiches for dinner and the whole brisket was gone between the 3 of us (picky son didn't like it, go figure!). Next time I will reduce the cooking time by a couple of hours (it cooked for 8 hours, too long). I might add a little water to the mix to soften up the beer and Italian dressing a little. It was a tad strong but, then again I did cook it too long. Made sauteed onions and mushrooms and served with red wine vinegar and mozarella. Wonderful!