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Slow-Cooked Brisket in Onion Gravy

Source: © EatingWell Magazine
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 Reviews:  2   Viewing: 1 - 2  
Rating: 3
by: Bill Reviewed: 12/06/2013
Slow Cooker?
It would seem to me, that this is antiquated receipe. The recipe sounds great but maybe you could be a little more modern and give a slow cooker variation. Currently most people would use a slow cooker to cook anything as long as 4-5 hours.
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Rating: 4
by: Brian Reviewed: 10/03/2011
Wrong "Tip" For Firm Slices
"Cook the brisket for the shorter amount of time suggested if you prefer firmer, sliceable meat. If you like it to be falling apart, for shredding rather than slicing, set your timer for the longer time." Uh, no. For meat that's tender, yet sliceable, cook for the longer time. Cook the day before you wish to serve it, and let it cool and settle in the fridge. Slice, let come to room temperature, and pour the hot gravy over the slices.
209 people gave this Cheers. Click here to Cheer this review. Report Violation
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