22 Reviews of Brisket for a Beginner

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!

From: LonghornMama

On Jun 1, 2005

I chose this recipe for a busy day, but was a little unsure about the ketchup. However, the result was absolutely wonderful! Family friendly too, the kids all ate and enjoyed it. I used a Reynolds foil hot bag which worked beautifully with no clean up. Cooked the brisket 2 1/2 hours, next time I'll go for 3. Thanks, Carrie, for sharing your recipe!

From: MarieAlice

On Aug 9, 2005

Made this for supper last night and it was absolutely delicious. I added a TBS of cider vinegar and a TBS of brown sugar. We thoroughly enjoyed this. I shredded the leftovers and froze it with the remaining sauce and we will have it for hot sandwiches sometime. Thanks for a recipe I know I will use often!

From: Mom22LE

On Sep 19, 2004

Absolutely terrific and easy! Slicing the meat thin and covering it in sauce for an additional half hour of roasting made yummy, juicy portions. Next time I'll know to add extra onions- they're worthy of their own dish!

From: Lutie

On Aug 28, 2007

My mother-in-law taught me how to cook her Jewish brisket when I was a young southern bride in the 60's. This was her recipe, BUT the secret is to fry the onions for a long, long time in butter until they are deep golden brown and caramelize. After the onions are finished cooking, remove them and sear the brisket on both sides. Return the onions to the brisket, adding 2 cups of water. Let the brisket bake (or keep it in the dutch oven on top of the stove) for about an hour and a half. Remove it and cut it into even slices. Replace the slices back into the pan and mix the dry onion soup mix with the water and catsup (which you have already mixed together). Cook it for another hour or so until fork tender. This makes a little bit of highly-flavored gravy to serve over wide noodles or with potato kugel. Oh, there is not another meat recipe out there to rival this one. It has been my children's favorite their whole lives. Actually, it is so good that I have been known to go into the refrigerator and eat it cold. If possible, I cook this one day in advance so that the fat will rise to the top and I can remove it easier when it has been refrigerated. Slowly reheat it and the flavors will have really permeated the meat. It is even better left-over with left-over kugel.

From: jellyko

On Dec 2, 2006

Loved taste and simplicity! Took mariealice suggestion and added 1 Tbsp. cider vinegar and 1 Tbsp. brown sugar which really added great taste! Served on rolls....may try rice next! thanks.

From: Marg (CaymanDesigns)

On Jan 26, 2006

This recipe worked perfectly! The roast was so tender and moist, yum! The one person in the family who isn't crazy about ketchup scraped the sauce off but enjoyed the meat. The rest of us loved all of it. My chuck roast was a little over 2 lbs. so it was done in 2 1/2 hours. Very good, thanks for sharing!

From: Mary Scheffert

On Feb 6, 2006

Excellent, easy & delicious - what more could you ask? I made this for Sunday supper using a 3# chuck roast. I also liked the easy clean-up since the pan is lined with foil. The meat does literally fall apart ... it will make for yummy sandwiches for a quick supper during the work week. Thanks for posting - I will definitely make this one again! -M =)

From: Cluich

On Apr 17, 2006

Unbelievably simple. And so tender! Thanks, Carrie!