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We like the sauce for my brisket over elk, moose and venison salami as well. And we also use it to spice hamburgers and hot dogs we sizzle on the grill. -Jacque Watkins, Green River, Wyoming
This recipe is:
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Editor's Note: This is a fresh beef brisket, not corned beef.
Nutritional Facts 1 serving equals 458 calories, 15 g fat (7 g saturated fat), 100 mg cholesterol, 1,033 mg sodium, 40 g carbohydrate, 1 g fiber, 40 g protein.
Originally published as Tangy Beef Brisket in Country Woman September/October 1998, p29
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Reviewed on Jan. 19, 2012 by cheriwinkle
Forgot to say that I cooked it in my roaster (since I made for 24 people).
I had made brisket once before with another recipe, but made this for a Christmas dinner I cooked for my co-workers. Mouth-wateringly good. The sauce is absolutely wonderful!! Can't wait to make it for a family gathering!
Reviewed on Apr. 21, 2011 by juicyfruit007
I have made brisket with this recipe several times and in fact have one in the oven now! We live in the south so the BBQ bar is high, and we love this recipe. It is just about as good as eating out.
Reviewed on Mar. 20, 2011 by bkbk
I followed the recipe as written, using a 6 pound cut of meat. I served 8 adults and 4 children. the next time will use more meat as it does shrink in cooking. Excellent easy recipe.
Reviewed on May. 02, 2010 by lmeade
Best Brisket I ever made!! The sauce is delicious and we use it on everything now. Gave recipe out to friends and they feel the same.
Reviewed on Jan. 27, 2010 by glyttle
This is so delicious!
Reviewed on Mar. 23, 2009 by linsvin
Don't be afraid to cook a beef brisket again! I've made this a couple of times now and it has come out moist and delicious! Did I say how incredible the sauce is? WOW! I will use the sauce for some BBQ recipes. Excellent for entertaining, get it in the oven early and the house smells terrific...
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