"The only brisket I've ever made was boiled corned beef and cabbage which is delicious but, I made this recipe last night and it was three words... Dee Li Shush!!!! I read the recipe then the reviews and made few modifications that I think were slight omissions from the recipe. I thought that at 325 and a 3-hour cooking window was low and slow enou""

"The only brisket I've ever made was boiled corned beef and cabbage which is delicious but, I made this recipe last night and it was three words... Dee Li Shush!!!! I read the recipe then the reviews and made few modifications that I think were slight omissions from the recipe. I season everything with salt/pepper quite liberally. I removed the lid""

"Love. Love. Love'd this recipe. Absolute yummers!""

"I love this soup. Its so user-friendly and Portuguese in spirit. I make the rice separately as an addition when plating because I love it soupy. I didn't want the rice to absorb the liquid altogether. Alternatively I added more garlic cloves, used homemade chx stock wholly without using just water, and sometimes throw in a chopped yam and/or any c""

"I loved this soup. Its so user-friendly. I make the rice separately as an addition when plating because I love it soupy. I didn't want the rice to absorb the liquid altogether. Alternatively I added more garlic cloves, used homemade chx stock (added no water) and sometimes throw in a chopped yam and/or any cooked beans I have lying around.""