2 Reviews

Oh Karen! This was sooooo good! I mixed all the seasonings and used it as a rub, and baked the brisket fat side up, which helps keep the meat moist. We had asparagus with hollandaise sauce on the side. Delicious!

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Leta January 13, 2003

I have made this so many times now I can not count. Each time my guests are dazzled. My mother makes the best pot roast ever, but this rivals her recipe (which is really not a recipe at all--she learned to cook by adding a little of this, a dab of that...so it's hard to duplicate her outstanding cooking). Anyway, this is the recipe I will be using for a long time to come. I've used it on a variety of cuts and it always turns out great. Thanks! UPDATE 9/28/09: I made this again yesterday for a family get together and used 3 lbs stewing meat, doubled the carrots and water, and placed it all in the slow cooker after browning the meat on the stove for about 5 hours on medium high. It fed 4 adults and 7 kids with no problem and a bit of leftovers. Served over rice with some rolls. As usual, it was delicious!

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Wild Squirrel September 28, 2009
Melt in your Mouth Brisket of Beef