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Total Reviews: 3

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  • on November 11, 2012

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    WARNING!!!!!! TOO MUCH SALT!!!!!!
    This is a really good recipe, but whoever wrote 1/3 cup of salt on it was crazy. I like salty foods but this was on the verge of being totally ruined because of salt. and I paid over $30.00 for the brisket so it was too expensive to toss in the trash. I will make this again for sure...in a few months when I am not sickened by the thought of it. I will probably only use 2 tablespoons of salt.
    I even checked on my recorded episode to be sure about the salt and thats what she used on the show. too much.

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  • on October 19, 2012

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    I LOVE, LOVE, LOVE this recipe. Good enough to make for company. I did cut down on the salt and about 1/2 of what the recipe called for and it came out great. When I browned the meat, the sugar turned black pretty quickly, so next time I will turn the heat down to medium to brown the brisket. I served it over Ingrid Hoffman's Green rice recipe, but added spinach like Rachel does and it was perfect. Garnished with some Cilantro and green onions on top and it was a bowl full of heaven. Great fall recipe.

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  • on February 04, 2012

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    I love Rachel and anything she cooks Latin, Mexican etc. but be careful here. My rub was too salty!!! Maybe its the Morten Kosher salt I used. Somebody tell me please..A 3rd of a cup was too salty and I like salt in my cooking so somethin was wrong. I could tell all the great flavors were there in the rub though, just too salty..gotta adjust that badboy! I'll try it again. The gravy was dangerously good! Used it like an a jous. Boy did my fingers swell up!! lol!!

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