Braised Beef Brisket

By cortanez

Ingredients

• 2 cans beef consomme (not beef broth)
• 1 1/2 cups low-sodium soy sauce
• 1/2 cup fresh lemon juice (juice of 2 lemons)
• 1 tablespoon liquid smoke
• 5 cloves garlic, chopped
• 10 pounds beef brisket
• Prepared barbecue sauce, for serving, optional

Details

Servings 12
Preparation time 1450mins
Cooking time 1870mins
Adapted from foodnetwork.com

Preparation

Step 1

Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large sealed ziploc bag. Place the brisket in the marinade, fat-side up. Marinate in the refrigerator for 24 to 48 hours.

When ready to cook, preheat the oven to 300 degrees F.

Cook the brisket in a large reusable foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). NOTE: Could be done earlier (even if bigger portion) so check after 6 hours. Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.)

You may store the pan in the fridge for up to 2 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 is also great on a sandwich with melted cheese.