Which Corned Beef Is Stringy Kind
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02/24/2006
I couldn't find a three pound brisket so I purchased an viii pounder and decided to experiment. One-half of information technology went into the oven at 275 degrees - the other half went into the crockpot. I did everything similar the recipe except I also added nigh a half cup of beefiness goop (someone suggested this). After 7 hours of cooking, I put them side by side and asked my married man and teenage son to critique them. The oven cooked brisket was juicier and it fell apart - my son liked it the best. The crockpot brisket sliced and had more of a texture of a roast. My hubby like it the best. Me? I was pleased with both and pretty tickled at myself for the experiment.
08/08/2004
**WOW** This is the BOMB! Love this recipe! I don't know how the previous reviewer ended upwards with Shoe Leather??? I have used this many times with success every single fourth dimension! Fork tender, great season and Easy! What could be improve? I did make very slight additions: I used a dash of Thyme, onion powder & chocolate-brown sugar (maybe 2T of Br. sugar) forth with the soup mix and the rest. I put all the dry ingredients on the meat & 'patted' them in before I load it into the bag. Then I pour over the Liquid Fume afterwards I identify it in the handbag. I placed 1 whole large sweet onion in big slices over the tiptop, then threw on Ruddy Potatoes cut in half. Seal information technology upward. I was brusk on time and so I cooked at 325* for 4 hours. PERFECT!!! Rave reviews from all 8 people at the table...I telephone call that success! I Like the potatoes this way too...makes it so like shooting fish in a barrel to open the hot bag, throw together a salad, and you accept dinner!
05/xiii/2006
I idea this was really pretty good. Good flavour and moist plenty. I also added a little beefiness broth and baked it in a roasting pan covered tightly with foil. I also added a lot of chopped veggies similar onion, celery and carrots. When the meat was done, I took information technology out and cleaned off whatever fat then sliced it thin against the grain and returned information technology to the pan so kept it warm until the rest of the dinner was finished. I would for sure make this again.
09/05/2006
Omg this recipe was soooooooooooo tender it fell autonomously no knife needed. I dont like smoked flavor so i substituted the smoked liquid with a tin can of campbells golden mushroom soup mixed with half a tin of h2o and information technology made a terrific gravy that the brisket cooked in. My picky daughter who never eats brisket asked if i was gonna make it once more tonight and she ate the trivial fleck of leftovers that we had. Will be my brisket recipe for at present on. YUMMYYYYYYYYYY
06/18/2002
This has become a staple in my house! It's so easy and the liquid smoke gives it a great flavor. Tastes like you lot have been tending the grill all 24-hour interval! P.Due south. I just throw everything into a slow cooker on Depression for 4-5 hrs.
x/09/2001
This was splendid! My husband raved! I used a covered roasting pan instead of the oven bag and omitted the flour. Besides, I used bulky onion soup mix. The liquid fume adds keen flavor, nosotros will definitely make this again and again!
09/xviii/2005
Incredible. You won't believe how delicious this is. The depression heat and slow cooking make for a melt-in-your- oral cavity brisket. I'm salivating only thinking virtually it!
04/26/2002
This was soooooo good!!!!! I retrieve next time I will add water or beefiness broth considering there wasn't whatsoever liquid on the bottom after cooking, but the flavor and tenderness was GREAT!!!! Definitely a keeper!!!!!!!
04/xx/2002
Bob knows brisket! Then easy to prepare (a no-brainer) and it tastes like yous slaved all twenty-four hour period. The onion soup mix and liquid smoke are key to the fantastic flavor of the brisket. The roasting bag lets information technology cook in it'due south ain rich juices. For a savory care for, try this ane today.
04/06/2003
I had never made brisket before, and so was a little intimidated...until this recipe. Information technology was so easy! And the flavor was great. I doubled the recipe since I had lots of people coming over. I shouldn't have doubled the flour portion; it only wasn't necessary. But everything else worked out really great. I saw someone else had mentioned that their recipe turned out dry. I don't really get that because my very fat brisket gave up and so much liquid, that it was being braised in that location towards the last tertiary of the cooking. Just I did merely melt the brisket for 6 hours, as recommended, and it worked out great. Thanks for the recipe, it will definitely be function of my summer repertoire!
12/01/2008
For those who would like to know how this recipe is without any substitutions, it'southward d-e-l-c-i-o-u-s! It has a flavor of liquid fume only it'southward not deathly overpowering. For my sons 1st b-day we had a big party at the park. I cooked five whole market trimmed briskets in various sizes 4lbs all the fashion to 8lbs. I add the onion soup to 1/3 cup water and pour over prior to sealing bag. For an 8lbr I double dry out soup with same amount water and add together one ane/2 bottles of COLGIN make 4oz natural hickory liquid smoke. We got rave reviews from family unit and friends...none was left to bring dwelling house. I will endeavour other brisket recipes from this site(I volition endeavour all once), merely this "Oh And so Tender Brisket" is definitely a keeper in our home. If anyone is worried about this condign leather similar, don't. Only add the additional h2o and check 2-3 hours prior to removing from over. Never leave annihilation cooking this long without checking if information technology's your first endeavour! If it is becoming dry out add together a scrap more water to bag. I besides utilise a big to turkey size cooking purse to requite me pleanty of room to work with. Honestly, I accept never had to add h2o while cooking in iv years of making this recipe.
05/31/2011
Good flavour but came out terribly dry after forgetting other's idea of putting in a liquid similar beef goop. Imperative to add liquid; I wil not forget again!
01/09/2007
I was inspired by kado's experiment and tried my own: this vs. Jewish Grandma's All-time Beef Brisket. I truly expected this one to blow the other abroad and thank goodness I had the other considering I concluded up with the shoe leather further surrounded past burnt jerky. I remember information technology was my own fault every bit I went for the viii hours and didn't cheque on it -- some crock pot fantasy that the since my oven was holding 275 perfectly, the meat was just getting more tender. From the first 60 minutes on, the firm was filled with the most wonderful aroma and so I'll be trying this again and aiming for 6 hours. The dried, burnt residue looks like information technology might have been nice drippings at one point. UPDATE: Tried again. Flour doesn't stick to the inside of roasting bags so I'yard not sure what that does. Had to add beefiness broth at four.5 hours, turned oven off at 5.5. Meat was tender, but not overly moist. Much amend than last time, merely still not what I'd hoped for. Perchance I'yard just not a brisket fan.
12/21/2010
Made this in the crockpot, and it was neat. I did add some beefiness broth. Thanks for the bully recipe!
12/28/2003
Information technology was my outset time making brisket and it was a hitting. I browned it first and put it the crock pot for 6 hours on low. I thought it might come out dry so I added ane tin of cream of mushroom soup with a picayune water. No demand for flour. The gravy was delicious and my family wanted the leftover for sandwiches the next 24-hour interval.
02/28/2002
I loved this recipe. It calls for things I generally have on hand. I found it needed a footling additional liquid though, so adjacent fourth dimension I'll add a fiddling canned beefiness goop I'll definitely brand this once more. Nifty leftovers for sandwiches!
06/05/2009
I tossed this in the crock pot and let it cook all day on depression. I used "beefy" onion soup mix and added 1/2 cup of water. I did reduce the liquid smoke to 1 TBSP. and it had a good smokey flavour without existence too strong. Cheers for sharing your recipe.
04/16/2003
Soooooo yummy and sooooooo easy! Didn't use an oven bag, just covered my pan tight with foil. Kept the liquid fume to just a few drops merely because it isn't something my family likes real well. A Keeper for certain!
04/09/2012
My family loved this recipe. I highly recommend it. Thank you for posting this! I used an 8 lb Brisket, and I had it in the oven for about 7 hours. Information technology came out admittedly perfect.
12/nineteen/2010
I followed this recipe exactly with the exception of non using flour (information technology really isn't necessary.) and I increased everything since I had a larger piece of meat. My brisket was 10 lbs. The just thing I do non understand is why the melt time (as written for a 3lb brisket) is so long. I figured my brisket would have several more hours merely based on the size. I checked it at 6 hours just to run into how it was coming along and the temp was already 210F! It was fall apart tender and tasted great. I but had to scramble to get the residuum of dinner ready.
12/15/2010
everybody loved this
12/22/2008
This i turned out fantastic and fell apart. Rachel doesn't similar onion, but it didn't await like the onion was noticeable. It took less time than the recipe said, simply nigh an hour. Watch it closely.
09/19/2005
I cooked the brisket for 6 1/2 hours and it was SO dry out! I should take known that I needed to add together a gravy sauce or something or else it would dry out. Definitely won't employ this recipe e'er again! What a waste of a briskett!
09/04/2001
This was my get-go time to make brisket. It was awesome!! I will be making this many times again in the time to come.
04/29/2012
This was wonderful. I had never made a brisket before and it was kind of expensive so I didn't want to dump ketchup or canned soup over it. I used "beefy" onion soup mix and hickory liquid fume. I did add ane loving cup of beef broth and but a teaspoon of brown sugar. Put it all in the wearisome cooker and made a unproblematic gravy with the cooking liquid. My hubby thought it was 1 of my best meals yet. And then simple and fabled.
09/13/2009
Wow, this was awesome! I left out the liquid smoke since I didn't accept any on paw. Cooked it in a swallow roasting pan, covered it with tin foil. I didn't take to add any fluids at all, the moisture off the tin foli but fell back in the pan with the meat. Even PICKY son said information technology was good! Did I say WOW?!
12/28/2002
Melts in your mouth!!!
02/06/2011
The all-time brisket e'er!. A total succes, the merely matter I inverse was; I used only 1/4 cup of the liquid smoke instead of the full corporeality.
08/12/2010
Had never made a brisket in my life so I was alittle nervous particularly since information technology was for an event at church. IT WAS THE All-time TASTING , MOIST & TENDER BRISKET Always ! Everybody was coming over complimenting my husband thinking information technology was him using the pit to make it & when they found out information technology was my 1st fourth dimension making information technology & that I used the oven- well they were amazed. I followed recipe & placed brisket fat side upwards(had very little to begin with) & added 1 can of beef goop to avoid not having juice every bit stated by some reviewers. I had Enough of flavorful juice in bag. This definitely is a keeper.
03/03/2010
Very good...will brand again! Thanks for the recipe!
11/23/2002
I'thou giving this recipe a 5 star rating because it was very tasty and VERY tender. I, however, cooked it as stated and for the time stated and mine was Manner too dry. I will definitely cook this over again but I'll cook it a shorter amount of time (ovens vary) or add together something for moisture. Thank you for a slap-up recipe.
08/01/2002
I made this recipe EXACTLY equally stated. I thought it would exist likewise much liquid smoke, but I was wrong. It was great! My neighbor walked into the house (which smelled incredible afterward seven hours of cooking) while I was taking information technology out, and kept sampling, not wanting to finish! It was actually good. I stored the leftover in its own juices and we put it on crusty rolls for sandwiches later. Brisket is almost as well lean for that purpose. You need cheese or something with information technology, although the flavor was merely excellent.
06/02/2003
Well my oh and then tender brisket has been cooking for6 hours and the meat is no where near tender and my house just smells like liquid smoke. What did I do wrong? The just liquid fume my store had was hickory flavored. Is there a regular season? Let's see how much longer this takes.
03/14/2005
Oh my gosh!!! We loved this one. The meat savage apart when I tried to slice information technology. I realized at the terminal infinitesimal that I had a package of ranch soup/dip mix, non onion. Maybe this was the reason the meat was not salty enough. I also did not have a roasting bag, so I wrapped the pan tightly with foil. First-class, fabulous, wonderful!!!!!
10/08/2004
I don't know what the others were talking about when they said "shoeleather" and "dry"! This recipe was FABU! The only thing I did to vary information technology a chip was to put half a tin can of beef broth in the bag along with the brisket. The only reason why was considering mine was trimmed of fat a flake! My boyfriend is a existent "MEAT" type of guy and he LOVED it!
11/11/2003
This is "THE All-time". Flavor and tenderness are wonderful. I employ the crockpot. No fuss and no mess. If brisket is non on auction, I use a roast. I utilise leftovers for burritos, enchiladas, and in my potato soup.
10/31/2010
Tender, indeed!
10/27/2006
Wonderful! A week later my husband is still bragging what a great cook I am and wanting this instead of turkey for thanksgiving! I did use ane/2 cup of beef broth & was happy westward/ the a jus that was left in the bag/pan. Great for a dinner party when you want to savor a cocktail with your friends earlier the meal!!
11/26/2010
Never mad brisket before. Absolutely wonderful. Fork tender and delish!
02/09/2011
My family thought this was one of the best meals! I added ii TBSP of brown sugar to the onion soup mix. Added one can of cream of onion soup directly on top of the brisket and topped with cut red potatoes and onions! In half dozen hours we had dinner ready! Amazing!
09/26/2013
This was fantastic! I first salted and brindled each side and browned all over in my dutch oven on the stove. Then I let the pan cool downwards a bit and poured out the extra vegetable oil. I put the brisket dorsum in the pan and covered information technology with beefy onion soup mix, the garlic powder, and I didn't have liquid smoke at the time so I put 2 ounces of Hunt'south Hickory and Brown Sugar sauce on pinnacle. Poured in an inch of water and sprinkled in beef bouillon granules. Popped it in the oven at 275 for 8 hours and oh my was this tender and scrumptious! Will definitely make this again!!
08/28/2010
It's been awhile sence I've made a Brisket. This recipe is just like grandma made. I did use less liguid smoke(one/4 oz), and added apple juice(1 3/four oz). used brown sugar also(1 tbs.). Used the balance of the ingredients. YUMMY!!
08/03/2008
Very easy to make and pretty good. my husband liked information technology.
01/21/2008
This brisket is WONDERFUL! and could non exist any easier to make... I even stunned my mom at how tender this brisket is... about falls autonomously and melts in your mouth. My family has asks for it to exist a regular on our menus!
eleven/07/2004
My carnavore (sp?) family unit absolutely loved this brisket. It was tender, flavorful and got rave reviews. They're begging me to make it again. The just affair I might cut back on side by side time is the liquid fume! All said, it'due south a great recipe that I would be proud to share and will definately use again.
03/09/2008
I've had better. I wasn't a fan of the smoke flavor. I even put less in. It was very tender though.
12/03/2005
Adept season but a flake dry. I would add some beef goop or cooking vino next time.
10/01/2017
Had a very large piece of brisket. Used a handbag, added flour to prevent sticking and rupture. Layered a sliced sweetness onion underneath, rubbed the meat with tenderizer, garlic powder, pepper and onion soup mix and placed in bag. Poured beef broth (1 entire pkg) into pocketbook then poured liquid smoke over the meat. All measurements were doubled. Added potatoes (3lbs) carrots and celery. Roasted in oven at 275 for 10 hours, checked at third 60 minutes, 5th, 7th, ninth and removed from oven at 10. Meat was so tender information technology wouldn't slice, simply fell autonomously. Placed veggies downwardly 1st in platter, layered the meat on peak, then took all the juices and heated them with boosted garlic powder, Worcestershire sauce, small corporeality of beef base, salt and pepper, then poured it over meat and veggies to serve. The nephews ate enough to popular and hubby came back for thirds.
10/14/2013
All-time ever!!!!
02/01/2015
The brisket turned out fantastic! I loved it then much that I have done the same thing to a couple racks of babe back ribs. They didn't have as long to cook of form but they besides turned out very tastey. I did take them out of the bag at the end and topped them with our favorite BBQ and put them back in nether the broiler for a few minutes to carmelize.
12/25/2005
This is one of my favorite recipes to make. My wife's Jewish and had had brisket all her life. A few years ago, she told me she wanted to make i, so I checked allrecipes and found this recipe. Since then, I've been making this whenever brisket goes on sale. Prep time is quick and information technology comes out oh so skillful :)
01/30/2010
Needed a practiced Brisket recipe due to purchasing a side of beefiness. Never cooked brisket before. This recipe is fabled!! Very tender and flavorful! We cut back on the liquid smoke due to our tastes.
11/07/2002
This is incredible!!! It's and so easy, yet guests call up you lot've created something wonderful. Definitely a new family favorite!
01/nineteen/2008
Very good tasting roast but would non add together as much liquid fume as called for.
12/26/2013
My bf and I really liked this recipe. This was my first time cooking brisket (other than corned beef that is). We volition definitely get in again :)
08/27/2009
Followed the recipe and it came out neat
xi/23/2002
This recipe is Awesome!! The flavor is terrific and if you manage to save some for leftovers, they brand a great philly-manner sandwich. Brisket is kind of expensive in my surface area merely worked wonderfully on a roast.
08/08/2002
I made this recipe for 4th of July. My husband who always has something to say almost my cooking was dumb struck. And with 4 kids, Anybody liked information technology. Even friend couldn't believe what a good cook I was. I did add together a little red cooking wine, but I don't think you need information technology if you have a fatty brisket.
09/04/2004
I was skeptical of the depression rut and long cooking fourth dimension, but those concerns were totally in vain. The first brisket I have always fabricated that was moist, tender but non stringy. I did not use liquid smoke either considering we don't care for the taste only there was certainly lots of flavor. I can't imagine this ever being dry or leathery. THE Simply Way I WILL Always Cook BRISKET!!
04/07/2003
Pretty salty and somewhat dry. Volition effort again -- simply in a crock pot adjacent time. Smashing flavour combo.
07/26/2003
The brisket was 'fall autonomously' tender.. merely we merely didn't like the flavor at all. My husband will swallow annihilation.. only even he said to throw the left-overs away.
09/23/2019
This was piece of cake and information technology is delicious. I didn't accept an oven handbag, so I only coated the brisket with the other ingredients and shoved information technology into my Dutch Oven. At that place was simply enough liquid in the bottom to brand a gravy to top some mashed potatoes I served with this meat.
07/31/2003
I can't believe the last few reviews - this recipe turned out corking when I made it. The meat was very tender and flavorful, and since brisket was on auction for $.99 a pound, information technology was very economical besides. I made a larger quantity than called for here and sent half to a friend who was recovering from surgery. Her family unit loved it and said it was the best meal they had received. Thanks for the recipe!
06/25/2005
Love this recipe. The liquid fume makes the whole house smell great.
09/17/2001
This brisket was very easy to set up. I put it in the oven and left information technology. The smell through the house was making everybody hungry. My husband loved it. I have a 6yr onetime who is a very picky eater, she ate two plates. The name says it all. This was first-class and I will make information technology over again very soon. Cheers for this recipe.
12/28/2019
Delicious moist and tender (if you purchase a expert quality brisket!) Offset fourth dimension I made it it was delicious. Second time I was at another supermarket and felt like having a brisket so bought one, male child what a piece of shoe leather that was! Lesson learnt, must buy brisket from a good supermarket or butcher. I constitute I did not take to add liquid to brand the gravy, plenty came out of the meat, added a bit of flour and yummy gravy was fabricated out of the juices.
03/30/2020
I seasoned mine slightly different. I didn't have the exact ones called for. The meat came out astonishing. The tender office is no joke! Wonderful recipe! Volition do it again!!
03/05/2004
This was Not SO TENDER! This was shoe leather! I followed the recipe and the fourth dimension factor was waaaaaay off. Three hours would have been plenty. I am deleting this recipe from my recipe box.
01/18/2021
This is my become to recipe for brisket. I brand information technology as peruse corn starch instead of flour because information technology makes it gluten free. I also add more than broth. Past the fourth dimension it'south done cooking I also accept my gravy made. Great recipe!!!!
12/11/2016
This is the best. We did add a 1/2 cup beefiness broth. Very tender juicy and tasted great nosotros love it and will brand over again. A must try for everyone. :)
04/12/2009
This is the best brisket. I seasoned it according to our family'south taste but otherwise it works out perfectly equally written.
04/02/2020
Everyone loves this recipe
03/23/2001
The recipe name tells the story. It was tender, and made the firm smell so proficient while information technology was cooking. Very easy to make. I had everything at dwelling already, to make this one. Everyone in family loved it.
02/01/2016
This was a decent brisket! Cooked all 24-hour interval for 6 hours...I had to add more liquid twice. Very tender, pulled apart easily. Loved information technology every bit sandwiches. Not a huge fan of the sauce, but it works for a adept repast!
01/20/2021
This recipe is divine! I've tried quite a few brisket recipes off this site, and if y'all're trying to decide...await no further! I did take the advice of others and add some beefiness goop (almost a cup) but followed the recipe otherwise, minus the cooking bag since I didn't have one. But covered my roasting pan tightly with foil. Didn't touch on it while it cooked for six hours (three.5 lb trimmed brisket). Absolutely fabled!! My husband hasn't stopped raving about how great it was! Definitely a keeper.
12/18/2020
As it was cooking it filled my house with a wonderful aroma. It is - as advertised - incredibly tender. I made it exactly as written and at present I may tinker with some of the ingredients to try unlike flavors.
03/29/2014
We loved this recipe. I did add some beefiness broth, though. Maybe ane/2 c. The flour is needed to proceed the cooking handbag from exploding! That used to happen with it sometimes.
x/05/2016
Absolutely succulent!! Keeping this recipe . twenty years of ever making a horrible brisket . FINALLY I institute a recipe that made a corking one ! Tender, tasty , flavorful, fantastically bully !! You definitely need to make this recipe ,, yous won't be sorry
09/10/2016
I used an eight pound brisket, doubled the ingredients. After dusting the dry spices, I realized that I needed to add the liquid smoke. Then I poured the liquid smoke over the top, cooked for for 7.5 hours in the roasting handbag. My husband said the quality and taste was better than a national chain was occasionally visit. I concord! There is no need for a smoker.
03/14/2019
Wow is this good! Didn't have a roasting purse so I loosely wrapped it in foil inside my cast iron lidded Dutch oven. Added a little less than 1 cup water and a beef bullion cube. It was so skillful. After 7 hours information technology was so tender and flavorful. Volition definitely be doing this 1 again.
12/29/2008
I was looking for an idea to make folk falling tender brisket. I've used those oven bags for my holiday turkey earlier but never thought to employ it for my brisket! I didn't use the liquid smoke flavoring since I was modifying my other red sause brisket recipe, instead used a can of tomato soup with a bed of vegetables. It came out great!!!
x/08/2018
I used a smaller brisket, approx 1.five#, and halved the ingredients, added a few drops of water, wrapped in foil. cooked for approx 5 hours, and information technology was not bad!
09/27/2019
I cooked it and it was wonderful, very tasty. My husband said information technology was the all-time beefiness brisket he ate so far.
12/20/2018
The recipe was great and my brisket turned out fantastic!
10/04/2016
Absolutely succulent and very tender! I fabricated it for a family party and everyone gave it rave reviews. I did alter information technology a flake based on some reviews from others. The changes I fabricated were: I rubbed on the dry out brisket the ingredients in the recipe merely also added a dash of thyme and onion powder and 2 tablespoons of chocolate-brown sugar. I patted them in. Then placed the brisket in the pocketbook and added ane/2 loving cup of beef broth (which it definitely needed to make it so tender). I added to the handbag sliced onion, potatoes and carrots and near the finish added some mushrooms and removed these veggies as they became ready in lodge to stop them from over cooking. I also used less liquid smoke so the recipe chosen for (perhaps used 60%). Changes for next time would be calculation the veggies farther into the cooking procedure rather than at the showtime. I may also increase the amount of the hickory liquid smoke. I plant the hickory flavor was stronger in the veggies than in the roast. This may change by calculation the veggies later. Or mayhap I will increment the amount used next time. All-time brisket I take ever made and would definitely make it again.
09/23/2019
This was easy and it is succulent. I didn't have an oven purse, so I just coated the brisket with the other ingredients and shoved it into my Dutch Oven. There was but enough liquid in the bottom to make a gravy to pinnacle some mashed potatoes I served with this meat.
12/03/2020
I changed the onion soup mix to hot and sour soup mix and the smoke flavoring to Kitchen Boutonniere. Information technology was wonderful! So tender and juicy! Love it!
Source: https://www.allrecipes.com/recipe/22529/oh-so-tender-brisket/
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