Brisket for a Beginner

From: tavah777

On Jan 19, 2008

Very Easy and tender... the only thing I added was a bit of brown sugar.. I'm not a ketchup fan so I tried to changed the taste. overall it was a hit!!!I was going to save the l/o for sandwiches but there wasn't any left.

From: Michelle G #2

On Sep 24, 2007

The sauce is simple and wonderful! Everyone loved the flavor and we're thinking of trying it with chicken on the grill. Great for breaking fast on Yom Kippur. Thanks!

From: Dorie's Lori

On Jul 16, 2006

This recipe was terrific! Absolutely tender/falling apart, and very tasty and flavorful. Just like I always imagined brisket could be. I had previously given up on brisket as an edible food because the flavor usually seemed to be cooked out of it, or it was stringy/dry. So, I had doubts. Especially as it was cooking. It smelled like – well – ketchup and onion soup mix. However, the flavors worked great when it was time to eat it! Everyone else loved it, too. I will also vouch for the simplicity of this recipe, as well as the ease of cleanup. I have made it 3 times now, and every time, it was “falling-apart” tender AND very flavorful. After reading all the reviews, I doubled the onions and went for the full three hours cooking time. The second time, I added cut up carrots, celery and potatoes, and the third time, I doubled the recipe. I also added a bit more water, for extra gravy/juice. Also, I read up in Cook’s Illustrated which said meat must reach 210 degrees to tenderize, and I used a meat thermometer – it all worked out great, although I ended up cooking it for 3 hrs. 20 min. Some day, I would like to play with the flavors/ingredients, and am wondering to what extent the ketchup and soup mix are “chemical” to tenderize the meat. I’ll post if I try any variations.

From: windhorse23

On Jul 23, 2006

Wow! I had this recipe saved for the longest time before I actually tried it. Since I am dieting and didn't want all the fat that goes along with a brisket, I used a rump roast, which usually cooks up dry and tasteless. But I followed this recipe, only adding some cut up potatoes after a couple of hours, and it was wonderful. The roast was nice and moist, and was tender enough to cut with a fork. Next time I will also throw in some carrots. Highly recommended. Thanks Carrie!