10 Reviews of Brisket of Beef

From: Scott's Sassy Girl

On Feb 11, 2006

I have prepared the brisket of beef the same way you do for about 35 years. I got the recipe in Texas, we love it because it is so easy to prepare and so tasty. I also have put some dried herbs in it. The first time a prepared it I put sliced fresh sweet onions on top, but the dry onion soup mix is excellent I always baked it 300 but I tried your recipe and baked 250 for 5 hours it is very tender more so than the recipe I have used. Thanks Scotts Sassy Girl

From: Moey S

On Jun 14, 2004

excellent...tastes like my grandmother's. and all this time i thought she worked so hard on it! this is the easiest to make.

From: Susan P

On Jun 5, 2003

This is an absolutely wonderful dinner! I made it Sunday and my husband loved it! Which is saying a lot since he hasn't liked a single roast I've made up to this point!

From: Jacqueline in KY

On Jul 13, 2009

Thanks for the recipe, I now make all my roasts this way not just a brisket. They have all been nice and tender just like you said this would be. Best way to prepare a roast that I have found. Thanks again for the recipe, I have already made it about 4 times and am making it today.

From: Barb Gertz

On Dec 5, 2002

Delicious, Tender, easy to make.I made it for dinner last evening. Cooked it in the crockpot turned out great. This recipe is a keeper.

From: yak67

On Mar 25, 2006

Thank you, this is always good. I have been making it for years. I also add in 1 can of cream of mushroom soup. The water is changed to 1 can of water. Really good!

From: bobo3039

On Nov 19, 2006

This is certainly very simple to make. The beef was very tender and quite flavorful. Thanks for sharing.

From: Chef guruow

On Jan 2, 2007

I've made it this way at home. Commercially, for the larger ones, I cover it on the fat side with 1 cup of mixed with 1/4 cup black pepper. Then roast in a hot oven to rare before slicing off most of the fat and the salt mix. I seldom get any at home because everyone digs in.

From: SuszyQ

On Mar 24, 2008

Cooked this for the family this easter weekend after a long day painting. The smells wafting through the house were amazing. I added horse raddish to the stock at the beginning for a little bite. and served it with carotts and fluffy mashed potato.

From: My mother never taught me to cook

On Oct 20, 2008

Yummy!