Braised Beef Brisket
(from kylerhea’s recipe box)
This recipe takes a LOT of time for marinating and cooking.
PermaLink at: http://www.foodnetwork.com/recipes/ree-drummond/braised-beef-brisket-recipe/index.html?oc=linkback
Source: Pioneer Woman
Categories: Beef, January2014, Main Dish
Ingredients
- 2 cans beef consomme
- 1 1/2 cups soy sauce
- 1/2 cup fresh lemon juice
- 2 tablespoons liquid smoke
- 5 cloves garlic, chopped
- 10 pounds beef brisket
- Prepared barbecue sauce, for serving, optional
- Directions
- Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
- When ready to cook, preheat the oven to 300 degrees F.
- Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the sli
- You may store the pan in the fridge for up to 2 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 juice spooned over the top. It is also great on a sandwich with melted cheese.
Directions
-
When ready to cook, preheat the oven to 300 degrees F.
-
Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.)
-
You may store the pan in the fridge for up to 2 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 juice spooned over the top. It is also great on a sandwich with melted cheese.