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Horseradish-Crusted Brisket With Carrots Recipe

Horseradish-Crusted Brisket With Carrots

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

Showing 11-14 of 14

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  • on October 13, 2010

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    My husband made this dish for our anniversary. The only thing he omitted was the flour and it turned out awesome! This is definately going in the recipe book.

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  • on September 23, 2010

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    Since I was just cooking for two of us, I cut the recipe in half. Apparently I should have left the liquid ingredients as is because after three hours, the sauce was a completely carmelized solid, and the meat was too dry. However, the carrots in the carmelized, burnt liquid were delicious!

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  • on September 21, 2010

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    wonderful tasting, very tender

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  • on August 15, 2010

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    Because this was a new recipe, I served it at a party along with another brisket recipe. Everyone loved the other recipe more.

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