Directions: |
Directions:This recipe requires marinating overnight and baking 6+ hours, so plan accordingly!
To a non-reactive container (I prefer a Ziplock bag(s), but a large plastic bowl with tight fitting lid works too) add the beef consommé, soy sauce, and lemon juice and mix well. Generously season both sides of brisket with garlic, onion, and celery salt.
Place brisket in container with marinade and let chill in refrigerator overnight. Be sure the marinade covers the brisket, as this helps tenderize the meat. (This is why I prefer a Ziplock bag for marinating). In the morning, pour off marinade. Sprinkle 10-15 drops of liquid smoke on brisket and lightly salt with all three salts. If baking in the oven, place brisket in heavy duty aluminum foil, seal tightly around brisket and place in deep baking dish. If making in crock pot or Dutch oven, place brisket directly in the pot and cover with tight fitting lid. Bake at 325º for 4 hours or 275º for 6 hours (longer is even better!). At the end of the baking time, check for tenderness (be careful of steam escaping from foil tent if that is the method you used). If brisket is still tight (not fork tender), reseal and cook longer, until tender. When brisket is tender, remove from pan and allow to cool slightly. Reserve juices for gravy*. Slice cooled brisket and return to foil tent. Cover in BBQ sauce, if desired, seal tightly, and bake one hour. Serve when ready. Serves 8-10.
*To make gravy, thicken juice with a slurry of cornstarch and water until desired consistency. Season with pepper as needed. |
Personal
Notes: |
Personal
Notes: Sunday supper in our family was always mid-afternoon and it it served as both lunch and dinner. This recipe requires planning ahead, but there is little so nice as walking through the door after church to the aroma of this meal. Brisket is a tough cut of beef but this long marinate time and "low and slow" cooking for hours results in tender, rich meat that is wonderful with mashed potatoes or egg noodles, and great as sandwiches on bread or buns for days to follow. I store leftovers in vacuum-sealed quart-sized bags to enjoy throughout the year.
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