Braised Beef Brisket
Provided by: The Pioneer Woman
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.