Braised Beef Brisket

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I’ve made brisket before, but it was a *very* involved process with a dry rub, slow roasting, refrigerating and reheating. Talk about effort.
When I recently cooked for my *entire* family (we’re talking eight adults and two children) I knew I wanted to try a simpler recipe for beef brisket.
As always, the Pioneer Woman didn’t let me down!
This is an easy brisket recipe that was very tender and juicy.
It has a very soy sauce-y taste to it, but the boys in my family gave it a thumbs up!
Braised Beef Brisket
Ingredients:
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2 cans beef consomme
1/2 c lemon juice
1 1/2 c soy sauce
5 cloves chopped garlic
2 Tbsp Liquid Smoke
10-pound beef brisket
Directions:
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Combine the first five ingredients in a disposable aluminum pan for the marinade.
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Add the brisket to the marinade, fat side up. Pour a little of the marinade on top of the brisket, to coat it.
Cover with aluminum foil and refrigerate for 24-48 hours.
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Once it’s had time to set, place in 300-degree oven and bake covered for 40 minutes for every pound.
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Remove from heat and cut off the layer of fat.
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Slice against the grain to serve. Mine was so tender, it just fell into pieces when I tried to slice it.
Enjoy!

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Comments

  1. OMG that looks so tasty!



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