![IMG_3573](http://farm5.static.flickr.com/4153/4991223271_8ab1e5611e.jpg)
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
Source: The Pioneer Woman Cooks
Ingredients:
![IMG_2915](http://farm5.static.flickr.com/4150/4991223021_703fe2d3b4.jpg)
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:
![IMG_2921](http://farm5.static.flickr.com/4107/4991829886_b03d787b10.jpg)
Combine the first five ingredients in a disposable aluminum pan for the marinade.
![IMG_2923](http://farm5.static.flickr.com/4087/4991829816_9918999c2e.jpg)
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.
![IMG_3531](http://farm5.static.flickr.com/4130/4991223533_45d21cbdb8.jpg)
Once it’s had time to set, place in 300-degree oven and bake covered for 40 minutes for every pound.
![IMG_3561](http://farm5.static.flickr.com/4089/4991223471_1cf98abcce.jpg)
Remove from heat and cut off the layer of fat.
![IMG_3570](http://farm5.static.flickr.com/4154/4991830074_2fd0bc2bd4.jpg)
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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OMG that looks so tasty!