Braised Beef Brisket

Total Time:
31 hr 10 min
Prep:
10 min
Inactive:
24 hr
Cook:
7 hr

Yield:
12 servings
Level:
Easy

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 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.


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    Braised Beef Brisket

    Recipe courtesy of Claire Robinson