Pioneer Woman’s Beef Brisket
(from anacaeca’s recipe box)
Brisket. If you think you don’t like it, you’ve never had it like this. If you’ve never had brisket, you don’t know what you’re missing. Give it a try! Everybody’s
Source: www.thepioneerwoman.com
Categories: Beef, Main Dish, untested
Ingredients
- 2 cans beef consommé
- 1/2 cup lemon juice
- 1 1/2 cups Soy Sauce
- 5 cloves garlic, chopped
- 2 tablespoons Liquid Smoke
- 1 10-lb beef brisket
Directions
-
Combine first five ingredients in large roasting pan (I use disposable.) Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours.
-
When ready to cook, place pan, covered in foil, into a 300-degree oven. Cook brisket for
-
approximately 40 minutes per pound. When fork tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid.
-
Serve immediately, spooning jus over the slices. Barbeque sauce may be used, if preferred. Or, you may store pan in fridge for up to two days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
-
Brisket is great with mashed potatoes, with the jus spooned over the top. It’s also great on a sandwich with melted cheese.