11 Reviews of Tender Brisket

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: ChicagoCatLady

On Aug 8, 2004

This had wonderful flavor! My husband regretted that I didn't make a bigger brisket as it made great leftovers. Two notes: I found the aroma of the Italian dressing quite strong and removed it after about two hours and added a can of beef broth. Next time, I think I'll try the balsamic vinaigrette suggested by an earlier reviewer. Also, I used a dark local brew instead of the Budweiser.

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!

From: BlueHyacinth

On May 1, 2004

Excellent brisket, it was to tasty and tender. I followed the recipe to a T and was so pleased. This is definately a keeper!

From: Sharon123

On Nov 27, 2002

At first I wasn't sure if I should rate this, cause I didn't use beer, but it was so good without it I decided to let everyone know! This is absolutely delicious!!! I used water with a little soy sauce instead. I think you might need to make a correction. Check numbers 10 and 11 on the instuctions. I did add baby potatoes and carrots too. Yum!

From: susan dresser

On Feb 5, 2006

This has just a marvelous flavor and the smell during the 5 hours I cooked it was wonderful! Very easy and great for the superbowl on whole wheat rolls. A keeper for sure!

From: Bubba'sMommy

On May 26, 2003

This was very good. I used a balsamic vinaigrette instead of the Kraft Zesty Italian - it turned out great. The sauce had a wonderful flavor. Fantastic!

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: Babychops

On Apr 11, 2009

If I could give this 10 stars I would (first time ever!!!) I had some pork briskett I had no idea what to do with & substituted that. Low on the zesty italian so I added some ceasar & a little olive oil + some red pepper flakes. Cooked for 2 hours @ 350 (low on time too) and MAN O MAN, served on flaky biscuits for a saturday casual dinner & couldn't get enough, tender, juicy, plump... Mouthwatering. You HAVE to make this!!! I'm sure it would be awesome with beef as well, the kitchen smelled incredible! GREAT RECIPE LR!!! Thank you!!!

From: GotBoxer?

On Nov 23, 2008

This recipe is absolutely incredible! I thickend the sauce and served the meat/sauce combo on cocktail buns as little sandwiches. I plan to make these again for New Years only I will double the recipe. Thank you!!!!