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Tangy Tomato Brisket Recipe

Tangy Tomato Brisket

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on April 27, 2013

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    This was good, but didn't knock my socks. We liked the leftovers better. We shredded the beef and used it in tacos, which made a very good taco.

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  • on February 17, 2013

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    AMAZING!!!! So easy to fix and tastes out of this world!!! Definitely will be a regular in our house!

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  • on February 15, 2013

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    I have actually never cooked a brisket but wanted to make something special for my husband for his birthday and saw this recipe on The Pioneer Woman cooking show. OMG did it turn out wonderfully delicious! More important...my husband loved it!

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  • on February 12, 2013

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    I luv this recipe!!!!!!!!! I was nervous about making it. I was scared it wouldn't be tender but it tuned out great. Thank you for this great recipe!!!!

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  • on February 11, 2013

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    Fabulous! I used "Simply Heinz" ketchup and it was great! This recipe has officially made it to the favorites stack.

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  • on February 09, 2013

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    OMG this was sooo good! My family loved it so much, my son said it deserved to be made again and that was on his third bite. I took the liquid that was left in the cassarole pan and thickened it with a little flour and water mixture, my Dad always called it whitewash, and made the best tasting gravy ever. You have got to try this recipe!

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  • on February 08, 2013

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    My family loves this! Instead of water, I used a can of beef broth and it added a really nice depth of flavor. You could cut it with a fork. I served it with mashed potatoes and a green salad. I have one of these briskets in the oven as I type this. Be sure to remove all or most of the fat though (as Ree tells you. I did this time. Last time I did not and the sauce was a little fatty but I just skimmed the top. Thank you, Ree. I enjoy your show and watching you with your beautiful family!

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  • on February 07, 2013

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    The recipe is good, however the 12-24 hour marinating time that is included on the original show is NOT included in the instructions here. I dont know if this affected the results for those that didnt post favorably or not. Im a big fan of Ree and hope to see many more shows from her. Food Network needs a shot in the arm and shows like this are a welcome change.

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  • on February 04, 2013

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    I have to say this was a big disappointment! Maybe if chili sauce was used instead of ketchup it would have been better, but my reaction was to this was: Ugh... cafeteria food! The broccoli and onion rings weren't much better.

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  • on February 03, 2013

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    Absolutely delicious. My boyfriend & I loved this, and I will be making this again and again. The brisket that I cooked was just under 5 pounds, so I cooked it for 5 hours. It was very moist with lots of sauce. Make sure that your pan is big enough to give the brisket some room to cook. Also, make sure that you remove the fat from the brisket as Ree mentions in this recipe otherwise your sauce will be fatty. I left a little fat on the brisket, & I could see it in the sauce (I easily removed it with a spoon - next time I'll remove a little more fat.

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