Southwestern Beef Brisket

From: Marietta Mary Lou

On Jul 21, 2004

Loved it, but made the following changes: 1. no water 2. replaced tomato sauce w/ 10-oz. Rotelle 3. used 1 green pepper and no carrots.

From: carole in orlando

On Jun 16, 2004

Great brisket! I would never have thought to put green bell peppers and carrots in it, but they were a good compliment to the meat. I did not brown it first, but that didn't seem to lessen the taste. I roasted it at 325 for 6 hours, due to a schedule change at our house and it was just perfect. Now to "suffer through" hoagies made with the leftovers tomorrow! Thanks, Carole in Orlando

From: Sandi Figinsky

On Mar 25, 2004

This is the first time I have ever cooked brisket. This recipe was fantastic. I cooked it all day in my slow cooker.Of course I did brown the meat as suggested first. I did not have a small can of tomato sauce so I used a large can. It truelly is a great recipe. I will be making this again.

From: Audrey M

On Feb 15, 2004

My family loves brisket so when I saw this recipe posted I just had to give it a try and I am GLAD I did. This is a very flavorable brisket and we so loved the Southwest Taste. Served it with rice and corn. Spooned off the fat from the broth and thicken it with cornstarch and water. Oh, I forgot the most important part. I cooked this in my 6 quart Rival crockpot.I browned the brisket as stated in the recipe but had to cut it in half to fit in my crockpot. I didn't add the water because crockpot cooking makes its own moisture. I did though use 15 ounces of tomato sauce. Thanks again for a true keeper.