Braised Beef Brisket
This savory beef brisket recipe yields tender, flavorful slices bathed in a delicious marinade. Marinate the brisket in a zesty blend of beef consommé, lemon juice, soy sauce, garlic, and liquid smoke for a rich depth of flavor. Slow-cook the brisket until it's fork-tender and then serve it with its savory cooking liquid spooned over the top. Whether enjoyed with creamy mashed potatoes or on a gooey sandwich, this dish promises to be a hearty and satisfying meal for any occasion.
— Constant Cookbook
Ingredients
- 2 cans Beef Consomme
- 1/2 cup Lemon Juice
- 1-1/2 cup Soy Sauce
- 5 cloves Chopped Garlic
- 2 Tablespoons Liquid Smoke
- 10 pounds Beef Brisket
Instructions
- Combine first five ingredients in large roasting pan (a disposable is just fine). 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 juice over the slices. Barbeque sauce may be used, if preferred.
- 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 juice spooned over the top. It’s also great on a sandwich with melted cheese.
Cook Time
6H
Prep Time
PT10M
Yield
12
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