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Braised Beef Brisket

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Braised Beef Brisket

Braised Beef Brisket
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total prep
I love making this braised beef brisket for the Fourth, because it can be made couple of days ahead of time and reheated for the party. And it serves a bunch!


  • 2 cans beef consomme
  • 1/2 cup lemon juice
  • 1 1/2 cups soy sauce
  • 5 cloves chopped garlic
  • 2 tablespoons liquid smoke
  • 10 pounds beef brisket


  • 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 brisket is fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve with a big slotted spoon.
  • Tip: Marinate and cook up to 48 hours in advance. Cover tightly and refrigerate. When ready to reheat, remove cold fat from the top and discard. Warm in a 275 degree oven for at least 1 hour before serving.