How to Make the Best Beef Sauce
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08/01/2003
I've been making brisket this way for as long as I can remember. I use a half cup of the brown sugar. It doesn't need anymore than that and add a little granulated garlic. It's easy to get everyone to the table when this is being served. It can also be made in the crock pot.
09/29/2003
Superb! I finally have a brisket recipe that produces a tender meat. Before this I could never understand why people enjoyed brisket. I used Heinekin beer, Heinz chili sauce and dark brown sugar. Followed the directions to the letter- loved the smell in the house all afternoon. Hubby even liked this and is not generally fond of brisket/pot roast meals.I served this with the roasted red potatoes on this site and the orange glazed carrots also on this site.
09/28/2010
I have made this 3 times each time changing the recipe just a little. Tonight I think I got it perfect. I used Jack Daniels BBQ sauce in place of the chili sauce and 1/4 cup honey in place of the Brown sugar, then added 1 can of rotel. Beer and onions as stated in recipe. My husband said it is the best brisket he has ever tasted.
02/27/2005
I have made this brisket a half dozen times by now and it only gets better! Because we have a big family, I usually use a larger brisket and adjust the other ingredients accordingly, but it always comes out perfectly! You always want to put it in a large piece of foil or cover it tightly with foil. It isn't nearly as tender if you use a pan with a lid.
05/11/2008
Living in Texas, you have GOT to know how to cook a brisket! Until now, I could never get it right, always too tough to eat. This is a GREAT recipe that solved my problem with tough brisket! My mistake the first time was not to trim off the fat from my brisket....it made the sauce pretty much inedible but the meat was still wonderful! The second go round I did not repeat my mistake, and WOW! Tender meat, great tasting sauce, easy to make, and good enough to serve to any native Texan! Thanks for the recipe, I will make again and again (and impress all my Texas friends)!
08/08/2003
This recipe definitely lives up to its name - the preparation was almost to easy! The chili sauce gives a wonderful flavor and the beer tenderizes the meat to perfection. I prepared this meal in the morning and let it marinade throughout the day. I will be making this again! Thanks, PMARRIE for the recipe.
03/02/2008
This was my first time ever cooking brisket. I made this last night and this was easy pretty quick and YUMMY. I only used 3/4 the bottle of chilie sauce and 1/2 cup of packed brown sugar. I used most of the bottle of beer, I only left one gulp left! ;) I read all of the tips that were provided by others and I followed all of the cooking directions. After it was all said and done, one thing that I found very helpful was to add a bit of liquid smoke to the extra sauce. I then poured out most of the sauce into a plastic container and kept it for later.... I ended up using it for left over brisket tonight and made some KILLER BBQ Brisket sandwiches on Kaiser rolls with Baked seasoned freanch fries (found on this site...Yum Yum BTW). I cut the rolls open and drizzeled the extra sauce on the insides and toasted them a bit to make them firm. When done, I added a bit of dijon mustard on one side. All I can say is WOW..... I get better and better at cooking every day... ;)
09/15/2013
I made a few changes that were recommended by previous reviewers and I can't believe how great this turned out. It smelled like heaven while it was cooking and the taste didn't disappoint. It was super-tender. The changes I made were: instead of sliced onion I mixed in a packet of dry onion and mushroom soup mix with the beer sauce. I used one room-temperature bottle of Sam Adams agave beer but I think any Sam Adams-type beer would work well. I used 1/2C brown sugar instead of the 3/4 C in the recipe. Finally, after I covered the dish with foil, I let it marinate on the counter for about 20 minutes before I put in in the oven, just to give the acidity in the sauce a chance to start working on the meat. LOVED this and I will be making this recipe all winter. :-)
06/01/2006
Following previous reviews about the recipe being too sweet, I marinated the meat over night in a mixture of 1/3 cup water, 1/3 cup oil, 2 teaspoons of salt and 6 cloves of garlic. Very Good!
10/29/2006
I agree with other reviewers that this recipe was a bit too sweet; I am going to reduce the brown sugar next time and also cook at a lower temperature, as it also came out dry. But despite this, it was still quite good! It tasted even better the next day.
03/20/2005
One of the best recipes I've ever made. This was the first time I've ever made a Beef Brisket. It was absolutely delicious and cery easy to make. I added cut up potatoes and carrots about 1 1/2 hours before it was done which gave it a meal all in itself. Would definitely make again. Even great as leftovers.
11/05/2006
Awesome recipe. Super easy and the sauce is out of this world!!
04/16/2012
This brisket recipe is so good its ridiculous! I have searching for a really good brisket recipe, and this is it! I used Heiniken beer, and I also used a packet of Lipton Onion Soup Mix. I also use only Heinz chili sauce for brisket. I served this at passover dinner, along with another brisket (different recipe) and this one was gone instantly! I followed the instructions exactly -- I think cooking at 325 instead of 350 makes a big difference.
10/07/2012
I love this recipe! It's very simple and delicious! Though I have found where you buy the brisket makes a difference. Meat from the grocery store or a discount bulk-buy warehouse never has achieved that tender, melt-in-your-mouth quality for me. While a bit more expensive, I usually get my meat from Whole Foods. (And I don't buy the extra expensive 1st cut or aged)...I have never had a bad brisket from them. Anyway, I use a good brand of organic(or not) hard apple cider (you can buy a single 22 oz bottle...use what you need and drink the rest) :) instead of beer...and depending on the sweetness of the cider, I either leave out the brown sugar or use only a couple of tablespoons. I also use an organic chili sauce made with agave nectar instead of high fructose corn syrup....I have made it with beer, and the hard cider makes for a much tastier brisket!!!
12/31/2007
Simply delicious! I used a 6# brisket to make this but did not increase the other ingredients. Because the brisket was so large I used an aluminum lasagna pan placed on a cookie sheet for support to bake it in. I did add another hour of cooking time since the increased size. This was by far the most moist and tender brisket our family has ever had and I will make it again and again.
03/19/2005
Fantastic! This one is a keeper. I used a bigger brisket and marinated it overnight in liquid smoke and beer. I also added three whole sliced onions. Other then that, I followed the recipe exactly and got raves. This has been requested by friends many times and has become a simple favorite.
11/01/2012
This recipe is great as listed, but I had to share a recent disaster to prove how forgiving this idiot-proof recipe can be. I put in the slow cooker at 10 PM to cook for 8 hours. My plan was to let it cool, then refrigerate all day. Scoop off the fat, take remaining liquid and make a reduction on the stove. Rewarm all to serve. On this particular morning, the alarm clock failed and I ran out the door leaving the brisket to cook for a total of 14 hours. It was still good, beef was tender in juices and tasted delicious.
07/05/2010
Excellent and easy! However, needs much longer cooking timI prepared a 7 1/2 pound brisket and baked it for 5 hours the day before I planned to serve it. I refrigerated it overnight. This made it easy to remove the fat from the top of the marinade and to remove all the fat from the meat. I cut the meat into slices and put it into a smaller roasting dish, covered it with the skimmed marinade and put it back in the oven for an hour and a half so it was hot and wonderful for dinner. I added a little BBQ sauce to the top when I served it and had some more on hand for those who wanted it. Very tender and so tasty!
11/01/2005
No...no...no. Perhaps this WAS easy, but it wasn't good. This is the first time I've made beef brisket and boy was I disappointed! In 2 hours the meat was already at 200 degrees...either turn the heat down or plan on quick cooking. Also, the sauce wasn't good either. I don't think the beer & chili sauce was a good combo. It tasted a bit sour. I'm sorry PMARRIE, but this just wasn't worth my time.
02/11/2012
Perfect & so easy a child could make this. It's even better after it sits in the fridge for a few hours; it mellows the beer taste & becomes almost like a sweet BBQ flavor. UNBELIEVABLY good. My brisket was just under 2 lbs. I cooked it for 3 hours & removed the foil 1/2 hour before it was done. So tender we didn't need a knife! I used a pale ale but may try a Belgian white beer next time & perhaps just 8 ozs to see if I can dim the beer flavor just a knotch. This recipe was great as -is though and will go into our regular Sunday dinner rotation. It's certainly impressive enough for company.
11/02/2011
Amazing!!!!!!! I bought an 8 brisket and doubled the other ingredients with the exception of the sugar which I left as written. Eveyone loved it and asked for leftovers. This will be a regular in our household. Thank you for this one!!!!!
12/14/2011
2011-12-14 An easy & flavorful tender brisket recipe. I used Sierra Nevada pale ale and added granulated garlic to the seasoning of the brisket but otherwise made the recipe as is. Thank you for an excellent recipe, PMARRIE.
08/20/2006
This was excellent. We didn't think that this was too sweet which was mentioned by previous reviewers. I added the usual garlic (smile). Once this was cooked, we let it rest then sliced it up on a board and served with our favorite homemade barbecue sauce on the side. Thanks so much for the post!
11/22/2008
This is great. I followed the recipe exactly and used yeunling lager beer. This will go into our rotation. It does make lots of extra sauce but I think it's important that the meat is sitting in a 'bath' of sauce and the sauce is great over mashed potatoes and to dip your meat into as you eat it. YUM.
08/16/2015
As the recipe is written this tastes like a pot roast to me. The sauce is delicious, but this recipe was so much better when I seared the beef on both sides before putting it in the oven. Searing the beef makes a huge difference in the flavor of this recipe. I highly recommend taking that extra step and then following the recipe as written for best results. Thanks for sharing.
09/20/2011
Loved it!, after reading the reviews I only added, half a cup of sugar. It tastes delicious. I was afraid it was going to taste just like bbq sauce, but it tastes so much better
03/06/2014
Awesome recipe. The beer and chilli sauce gave it a unique flavour. Like some other reviewers, I also cut down on the brown sugar to 1/2 cup, because I found the chilli sauce to be innately quite sweet already. Some other modifications I made: 1) I sautéed the onions with 4 cloves of minced garlic first (on stovetop), then browned the brisket together with the garlic/onions before adding the liquids/sauce. I then put it into the oven. 2) Cooked it in a Dutch oven instead - works great. 3) In the last 30 min of cooking, I added chunks of carrots, celery, and zucchini to get in the veggies. 4) I used added 1/2 cup of tomato paste and cut down the chilli sauce to ~1 cup. If you have time, you could do the braising the night before or the morning of, then refrigerate and allow the fat to rise to the top and solidify. Then you can skim off all the solid fat and reheat to serve - makes recipe a lot healthier.
11/08/2009
we've made this for multiple parties and it gets rave reviews! we typically end up pulling the meat instead of slicing. it's a little quicker. Also, we've been cooking closer to 7lbs and we don't add much more marinade, if any. cook time is also about the same or perhaps a little longer. cutting larger briskets in half helps keep the time more similar to the recipe
10/19/2013
I used this recipe as a basic way to try cooking the brisket since I did not have any chili sauce. I have an electric oven, so my results may be different. 2 lb brisket at 325 for about 3 1/2 hours.Preheated oven at 325. Trimmed all the white fatty parts off the meat w/sharp scissors. While the electric oven was getting warm, I put alot of onion powder, garlic powder, ground pepper and a little chili powder on the all sides of the brisket and then let it sit for 25 minutes. Mixed 1 bottle of litehouse beer with 1/4 cup of Ortega taco sauce, 1/4 cup brown sugar, 1 packet of onion soup, more pepper, garlic powder, little celery salt. I let that sit in bowl, then seared my meat. I used a little olive oil in a frying pan, turned heat up and carefully placed the seasoned meat in the sizzling pan. Seared about 30 seconds on each side, then seared it again another 30 seconds to get a slight brown crispy look. I quickly put the meat in the glass baking dish and poured sauce mix in. I threw in some baby carrots and 1 large sliced onion. Covered the dish with 2 layers of foil. Cooked for 2 1/2 hours before checking on it. Took it out of oven and tried it,still slightly tough so poured some of sauce over meat,placed in oven 1/2 hr more. Microwaved a Lean Cuisine Mushroom Mezzaluna Ravioli dish and a frozen bag of Green Giant Seasoned potato & green beans. Took meat out and threw in the ravioli and potatoes. Put in oven another 15 min. Delicious and so tender with nice seasoned flavor!
04/21/2016
I get rave reviews on this brisket - there are never any leftovers! After reading other reviews I decided to make it without the brown sugar. Don't bother to trim it; put it in the pan fat side up and it will baste the meat. I put onions both under and on top of the brisket . I cook this a day or two before I want to serve it, refrigerate it when it is done cooking, and when it is cold I slice it. Heat in a slow cooker before meal time. Make sure to always slice it against the grain - there are tutorial videos on line if you don't know how to do that.
01/20/2011
I had never cooked a brisket before, so based on the good reviews this recipe got, I thought it would be a good one to start with. The brisket I bought was about 2 lbs, so I had plenty of marinade left. Since I don't eat red meat, I used the extra on a chicken breast. I followed the same directions given for the brisket and it was amazingly good! My family enjoyed the brisket and said that it was really tender and moist. I cut the brown sugar down to 1/2 c as someone else suggested. I think 3/4 c would have been way too sweet.
12/26/2012
Definitely five stars plus. Yesterday, Christmas day, my daughter hosted the dinner party. She used the recipe for the brisket that I gave her..she used, in addition one package of Liptons onion soup. An onion sliced, and some chopped garlic. Instead of the beer, she used 10 oz. of white wine (Chardonnay). She cooked it exactly, according to the recipe. As she did it the day before, she cooled it off, sliced it and poured the marinade over it. Then, she covered it and put it in the refrigerator overnight. This, actuall, marinated the meat further, next day, she put it in the oven at 350o for 1/2 hr. covered with aluminum. The results were fantastic. It was the best brisket I ever had and the guests agreed. Thanks for that delicious recipe. She, also, cut the brown sugar to 1/2 a cup.
07/11/2011
made exactly to recipe, excellent, restaurant quality. used heineken. still laughing about folks who said cook time is off. You are braising, forget the thermometer when braising, just cook low and slow, you are tenderizing the meat. used a flat cut brisket trimmed of fat. very easy, very tender flavorful brisket. my first brisket..many thanks for recipe.
07/04/2007
My boyfriend and I just moved into together and not having any cooking experience I paniced and found allrecipes.com. I've NEVER made anything close to brisket! I followed the recipe to a T and it was DELICIOUS and my boyfriend thinks i can cook now! The meat fell right off the bone. I too only cooked it for 3 hours. It was great!
09/13/2010
This was my first time making brisket. ( I am not a novice cook) It was DEEE-LISH!! I didn't have beer, so I used part beef broth and part of a can of cherry limeade from MinuteMade ( thought about using root beer but opted not to-maybe next time). This made a lot of sauce. I think next time I'll cut that part in half. I used 1/2 c brown sugar like others suggested. I started mine in the oven at 300 for an hour and then decreased the oven temp to 275 for 3 hours and let it bake while I was at church. Got home, removed top foil, and increased temp to 325 for 30 min like the recipe states. It was very moist. The sauce wasn't as thick as bbq, but wasn't like water either, but it was still good. Shredding the rest of it and having bbq beef sandwiches with the leftovers. My kids and Husband both enjoyed this as well.
07/01/2007
This was the first time I made a brisket, and it turned out wonderful. I made it in the crock pot, it was just too hot for the oven. I added about 5 cloves of crushed garlic and a few dried chipotle peppers. The peppers gave it a nice smoky flavor. After cooking for about 6 hours, I took the meat out, scraped away the fat and shredded the meat. In the pot I added some corn starch dissolved in water, and it thickened everything up quite nicely, then returned the meat to the pot for about two more hours. delicious!
12/27/2008
I have made brisket with my Mom's old recipe for years and decided to try something new. This was delicious and filled the house with a delicious smell while cooking. The only change I made was to add some onion soup mix into the sauce and my only problem was no leftovers!
11/13/2008
This brisket is the recipe the family demands for special occasions. I've made it a half dozen times. I've substituted onion soup for onion and omitted the sugar once, but it tastes best following the basic directions. I use the slow cooker on low all day. Serve the sauce with egg noodles. An easy meal that's a crowd favorite! I've made it in the oven too but found that the cooking time was WAAAY too long.
05/21/2012
Title said all. Simple, Easy, Tasty Brisket!! I made many brisket over the year, but this is the best tast and very easy to make it.
02/28/2008
Awsome! I have always had trouble cooking a brisket right, but I figured it out with this one. I use a big carving fork and really watch the brisket toward the end. Right when the big fork goes in and out with ease, take it out of the oven. Then when it cools and you slice it and reheat, it will be perfect and melt in your mouth.
10/06/2003
So tasty and easy! Finally have a way to cook brisket so it is flavorful and tender. All I added was 4-5 smashed cloves of garlic. Served on toasted sandwich rolls with the sauce. Yum!
04/21/2012
I work at a local grocery store in the meat and seafood dept. and this is one of the recipes I give to my customers because its soooo delicious it is also good with chuck roasts it just falls apart and at my house it dont last long at all !!
04/09/2010
I made this brisket for easter. i did change it a bit because i didn't have the tomato based chili sauce. i used hunts tomato sauce and two fresh jalepenos. i used heineken and everything else to the recipe. it was tender enough and that was my main worry. the brisket was a little dry though. the meat had a good flavor and the onions were even yummy. with the leftover meat i pulled it apart and added some bbq sauce for a beef bbq sandwich. i also drained the onions and floured and fried those for onion straws to go with my sandwiches. all in all it is a good recipe.
01/03/2004
My husband absolutely LOVED this dish. And nothing could be "easier"!!! I did cut back on the brown sugar and only used a 1/2 cup as others had suggested. I will probably only use 1/4 cup next time. But believe me.....I WILL make this over and over and over!! Thanks for a GREAT recipe!!
06/23/2014
It was good, But I think I came up with something better. The brisket, the onion, salt and pepper, add garlic powder. 1 beer. 1 bottle of Kraft Honey Mustard BBQ sauce. I was going to do the two day, cook and reheat, but everyone devoured it immediately. With this BBQ sauce you can omit brown sugar, honey, etc. This is also a great recipe for brats, just throw in some bell peppers, follow recipe, then throw on the grill to char.
04/19/2010
I reduced the heat to 275 and cooked for 5-6 hours. Separate the meat from the juice and thickened it up with a cornstarch slurry and it was "to die for!" Thanks for a very simple and tasty recipe.
02/05/2013
Great recipe, thanks!
05/23/2008
I followed the directions exactly and this turned out great. Absolutely delicious. My entire family loved it.
03/06/2017
Except for reducing the amount of brown sugar slightly (husband does not like sweet meat dishes) I followed the recipe exactly. It was very bland and the meat was dry and flavorless. I don't understand why so many people liked this recipe.
12/20/2012
My family loved this!!! This was the first brisket that I have made. I only used a 1/2 cup of brown sugar. I put the oven on 275 degrees at 1:30 p.m. hoping that it would be ready for supper at 6 p.m. I ended up going shopping with my children and my husband left the brisket in the oven. So, at 9:45 p.m. I took it out and it was better than yummy !!! I put the meat on everything bread with some of the juice and it was delicious!
01/07/2009
I cut a 8lb brisket in half and cooked both. I didn't have beer so I used one cup red wine instead. Two bottles of chili sauce mixed with 1 cup br.sugar, one onion sliced in bottom of roasting pan. I cooked it 3 1/2 hours with it tightly covered the whole time. THEE BEST brisket recipe I have tried. WARNING:cut as much fat off as you can - I didn't serve my "gravy" it was like greasy soup. LEFTOVERS: I want to share this treat - the next day my husband put the left over meat(which I had poured the sauce over)in the broiler and he let it crisp up with burnt bits...very good and still moist.
08/25/2009
I made this for a crowd and everyone loved it! Used the same amount of marinade using 1/2 c brown sugar for a 5 1/2 lb brisket. Will be serving again. Thanks for a great recipe!
09/17/2007
This is so simple and so good. My husband requests it. I cut the sweet chili sauce in half, though, because it is spicy.
10/01/2005
I used a 3 pound brisket and after 3 hours, the meat thermometer was already 190 degrees?? I served immediately and it was still delicious, I think I'll put it on a lower rack in the oven or take it down to 300 degrees.
09/15/2008
Very good recipe. I loved it. I only gave it 4 stars because of my picky family. They just thought it was OK.
07/16/2011
The sauce was delicious considering only 3 ingredients. Tasted like a honey bb-q. I did this recipe exactly as shown, but my meat wasn't fork tender. It was good, but would have been very dry without the sauce on top. Not sure why my meat didn't come out as tender as other reviewers.
12/20/2009
If my husband could give this a 10, he would, and I totally agree. I made a reduction for the brisket with the juices, cider vinegar, garlic salt, butter, pepper, worcestershire sauce and a couple tablespoons of brown sugar. Yum!
03/09/2009
what do you do with all the extra fat.
03/01/2010
This was a very good recipe -- the brisket turned out tender and juicy. I thickened the pan juices with a little cornstarch and served the delicious spicy-sweet sauce along with the meat. It made a lot of sauce -- I think you could either cut the sauce recipe in half (just drink that extra half-can of beer!) or thicken the sauce as I did and serve it with meatballs, burgers, a plain meatloaf or even with grilled chicken breasts. You could also use it to heat little smokies or hot dog pieces and serve it as an appetizer or a kid-friendly finger food.
01/20/2008
Wow! My family LOVED this recipe! We already have a few other brisket recipes that we love, but this is just as wonderful. I was concerned about a "beer" taste, as I am not fond of beer. However, it was sweet and tender with no hint of beer taste. :)
07/16/2006
FINALLY A BRISKET THAT MAKES ME LOOK LIKE A REAL COOK THANKS
02/01/2008
Five stars for flavor! What a great taste! I gave the recipe four stars though, only because of a few slight moderations that I made: I halved the beer and chili sauce and used only 1/4 cup brown sugar. (and still had a LOT of extra sauce) Salted and peppered beef and seared it before putting into oven. Baked for an hour and a half...perfect!
12/25/2014
We made this for Christmas Eve and it was delicious! I cooked two briskets in beef broth and sliced onions in a slow cooker all night on low. In the morning I took them out and set them aside to let the meat rest then I sliced it. I made the sauce, instead of beer I used chicken broth and cut the brown sugar down to 1/4 cup. I put layers of sliced brisket, onion slices and sauce in the slow cooker and cooked on low again until it was time to eat. It was very tender and that sauce was delicious! We will be making this again, thanks so much for the recipe!
11/17/2009
This was very good, I enjoyed it, my wife thought it was fantastic. I intend to use this as the basis for my next brisket, but will think hard about how I can add some complexity into the flavor. Perhaps a careful study of the other reviews will inspire me.
04/08/2007
I made this for our Parish Seder and have had rave reviews and dozens of requests for the recipe. Easy and out of this world. thanks
04/03/2012
Love the recipe but cut the brown sugar back to a half cup and substituted a good rub for the salt and pepper. Also added slivered carrots and garlic
01/16/2009
This was very easy and delicious!
12/29/2008
I am not sure if I did everything right, since other people have said that theirs turned out really tender. Mine wasn't as tender as I would have liked it. Husband loved it though, so giving it a 4 stars :)Oh, and I also reduced the brown sugar a tad.
11/05/2007
First time I've ever had brisket & this was by far fabulous. Agree to cut down on the brown sugar. My mom, tiny thing, even had 3 helpings which is unheard of.
08/24/2011
I made this in my slow cooker for 6 hours on low. Next time I think I'll do it for a little less time. Other than that it was DELICIOUS.
12/26/2011
This was way too spicy, I had to fix with tons of tomato paste and some other ingredients
04/29/2013
I followed this receipe exactly. Everyone loved it and went back for seconds. This is so easy & only three indgredients. The sauce is delicious. Served with mashed potatoes and broccoli. I will definately be making this again. It's a keeper
12/04/2007
This was my first attempt at beef brisket, and it won't be the last. This recipe should be renamed "Simply the Best Beef Brisket Ever"! It really was delicious, and so tender (and yes, easy). I can't wait to eat the leftovers tomorrow.
01/06/2014
This recipe was wonderful. I didn't think it was too sweet. I served mine as sandwiches on Texas toast with pickles and the onions. I'll add more onions next time because they had an amazing flavor and added a lot to the sandwiches. I used a BBQ recipe from the Neely's to top it all off. I have a convection oven and turned it down to 290º, but it was still slightly overdone, so I'll try 285º next time. Thanks for the recipe!!
06/08/2007
So easy and yummy! My relatives praised this brisket. We are from the midwest and now living on the east coast. It's hard to find good brisket here. this recipe is A keeper!
11/15/2013
We don't eat a lot of brisket or beef in our house but this was delicious! Thanks for passing it on!~
08/10/2007
Easy says it all! The bonus is that it taste soooo gooood!!! I used to make a beef brisket that required too many step to get to the finished product. Not anymore, I tossed the old recipe out!
02/13/2012
Simple and tasty. I also cut the brown sugar to 1/2 cup as many reviews suggested. I added a little garlic powder when salt and peppering the roast. Just slice thinly against the grain and serve with the sauce. My side dishes were corn souffle and cheesy scalloped potatoes.
01/06/2012
This was really easy and very tasty! Get a nice thick piece of brisket to work with. I only put 1/2 c brown sugar but otherwise followed the recipe exactly. made the day ahead, sliced it, kept it in the juice and then reheated. really really good brisket. made for new years dinner and got raves!
02/08/2004
I will admit this recipe is Simple & Easy. I followed it exactly, however, during the last 30 minutes I covered with bottled BBQ sauce. The flavor was good but not wonderful it seemed a little dry. My husband was not impressed but he ate it, my 6 yr old daughter (who loves meat) wouldn't touch it, I thought it was okay. A simple and easy recipe but lacks flavor. One tip to preventing the meat from shredding is to cut across the grain and use a VERY sharp knife.
11/30/2013
Frustrating! Tried this recipe twice & both times it boiled & the meat came out stringy and dry, despite lowering the oven temperature on the 2nd attempt. Not worth any more trouble as far as I can tell.
08/08/2005
Wow - the brisket came out wonderful. The only thing I did different was I cooked it in a foiled pan on the grill. It is way to hot for oven cooking. I covered it with foil until about the last 45 minutes. The meat just fell apart it was so tender. We eat it on nice hard rolls. Excellent recipe - will definitely keep this one!
12/16/2006
This was the first time I ever made brisket. IT WAS DELICIOUS!! Very easy directions....GREAT RECIPE!
02/22/2015
We loved it!!! Adjusted recipe with suggestions from others. We used Jack daniels bbq sauce, rotel and honey! Yummy!!!
01/16/2012
We did this recipe for our Christmas dinner!! We used a 13 lb brisket and just changed the serving size to fit. It turned out great. We made it the night before and put it in a crockpot to reheat the next morning.
01/06/2011
Simple, easy and delicious! Used 1/2 cup of brown sugar and it was plenty. We enjoyed it!
07/03/2007
Wonderful recipe. I cooked it 20 mins per lb and the meat wasn't tender enough. Next time I will cook at a lower temp 250 degrees and for a much longer time. I saved the drippings, drained the fat, added liquid smoke and thicken the sauce. It made a wonderful BBQ sauce for the Brisket. Also, I used an electric knife to cut thin slices. A keeper.
10/03/2005
WOW!! This recipe was great. Super easy to make & my entire family including very picky kids loved it. The flavor was awesome & made the meat turn out really tender....will definatly make this one again. THANKS!
07/13/2010
SOOOO GOOOOOD!!! I'm horking the brisket down as we speak! This was incredibly easy. I didn't have chili sauce, so I used a 10oz. can of tomato sauce, a half a packet of chili seasoning, and a few squeezes of sweet Baby Ray's BBQ sauce. I followed the rest of the recipe to the letter. Mmmmm so yummy and tender!! I agree with another reviewer - make this in the oven! The slow cooker dries it out too much.
11/05/2006
An absolutely delicious and easy way to make brisket. I didn't change a thing. It's become one of my family's favorite dinners. And the leftovers are great too!
01/05/2017
This recipe made the brisket very tender, but it was a little bit sweet. If I make it again, I will alter the amount of brown sugar used, as well as try a different type of chili or barbecue sauce.
01/05/2012
The sauce is the best
12/10/2013
Amazing Recipe - I used Baby Ray's Steak Marinade & Ketchup (didn't have the other stuff) and used Christmas Ale for the beer. ABSOLUTELY AMAZING!!! Did a 7 lb brisket.. SHOCKED at how tender. Also, I trimmed the fat & didn't marinate or anything.
03/18/2015
As a mis-placed Texan, I was sad to find brisket is not in every grocery store. I don't understand, this is a wonderful cut of meat. We are in a temp house in North Carolina with no crock pot and want some Texas BBQ (vinegar based sauce? really?). Made this and all is right with my world. The secret is: grits. I was down to my last potato once when I made the crock pot version and whipped up some instant grits. Now it's one of the top requested recipes from my family, Brisket and Grits. And we all liked the oven method better than the crock pot. The sauce was thicker by the end of the cook time. Made it just like the recipe but did not add the brown sugar. And add the onions! Those cooked down strips of love add so much to the finished dish, even the kid that doesn't like onions scoops them up. Thanks for an easy wonderful meal.
02/11/2011
I made ths for a wedding reception...What Raves!!! I started with 2 14 lb briskets; then followed the directions proportionately. The meat very very flavorful and tender. I will certainly make this again and again.
01/11/2015
I added 1/2 cup brown sugar and this was plenty for me. Amazing dish and I will definitely make again.
11/25/2016
Seared it after marinating overnight and poured a little bit of a beer into slow cooker. Sliced towards end of cooking time and let simmer in sauce a bit. Everyone loved it!
08/17/2016
Meat was tender and the sauce delicious. Even the leftovers warmed up the next day were delicious. Simply recipe but oh so good.
07/26/2012
I've made this brisket three times now, only instead of the oven I put it in my crockpot on low for 7-8 hours. It absolutely DELICIOUS! I served it over fried polenta slices when I had friends over for dinner and they loved it.
Source: https://www.allrecipes.com/recipe/57264/simply-the-easiest-beef-brisket/
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