Tangy spiced brisket from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • kbrooks on May 16, 2025

    Very very flavorful. Tastes best when fridged overnight after the original cooking in the slow cooker or in the oven. This is a favorite at our house.

  • hirsheys on June 30, 2018

    Very good and quite easy. My sister loved it and actually preferred it to my pot-roast (which is horrifying). Regardless, it's a lovely change of pace and quite zippy. Great texture. I use bottom round as opposed to brisket, as per my usual with pot-roast, which worked well here.

  • zorra on March 14, 2014

    Inspired by rave reviews & a new slow cooker, I tried this. Only okay to me--but guess I just don't care for cooked-forever beef. (Writing this down so next time I consider cooking brisket or pot roast I'll remember.) Sauce is nice, though (even with a quarter of the sugar).

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