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Braising turns a tough, less expensive cut of beef into a flavorful, hearty meal that's ideal for Passover.

Source: Everyday Food, April 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

A whole brisket is made up of a first cut and a second cut. For this recipe, look for the leaner first cut, or "flat cut." Ask your butcher to trim the layer of fat on the brisket down to 1/4 inch, which is enough to keep the meat moist and tender as it cooks.

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  • hrxsjkgmailco
    15 APR, 2017
    I made this in my crock pot for the very first time and followed the directions. I was not sure how it was going to turn out, but to my surprise, it was perfect and incredibly tender. The best brisket recipe ever! Thank you Martha Stewart!! Excellent dish!
    Reply
  • iig64
    29 JUL, 2014
    I made this dish tonight for my family, my husband and I loved this meal... never made a beef brisket this way before. I tweaked the recipe a little bit for our likings. I used a 32oz container of chicken stock with a 3.5lb brisket, cooked for 5 hours and then took meat of crockpot and made gravy with stock to put over meat. I made cabbage cooked in butter for a side. DELICIOUS!!! Meat was like butter does not need gravy but we are a gravy family. Will be making this again!!!
    Reply
  • jasondaniels321
    30 MAY, 2013
    One of the most iconic The holiday season color combination is obviously reddish colored and also environmentally friendly, although both of these hues can also be extremely stunning independently or blended with some other colors. www.highprbacklinkbuilder.com
    Reply
  • jasondaniels321
    30 MAY, 2013
    One of the most iconic The holiday season color combination is obviously reddish colored and also environmentally friendly, although both of these hues can also be extremely stunning independently or blended with some other colors. www.highprbacklinkbuilder.com
    Reply
  • SAvneri
    3 JAN, 2013
    if using a kosher piece of meat dont add salt! the meat hassalt already.
    Reply
  • jimstoichotmai
    25 DEC, 2012
    I'm making it right now, so this isn't a review. Instead, I have a question. The liquid doesn't cover the meat. Is that okay? Or should I add enough liquid to cover it?
    Reply
  • dulce
    18 DEC, 2012
    I was looking for a slow cooker brisket recipe and was worried this one was too simple. Sometimes less is more!! Followed the recipe to a tee - with one exception. I cooked a 2.25 lb brisket on low for about 6-7 hours. The result was the most tender brisket my bf and I have ever eaten. One criticism - it was a little salty, although I may have been too liberal with the kosher salt. We had the leftovers the next day, and it was even better. Used a kosher Angus brisket from Trader Joe's.
    Reply

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