Braised Brisket Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cans Beef Consomme
1/2 cup Lemon Juice
1-1/2 cup Soy Sauce
5 cloves Chopped Garlic
2 Tablespoons Liquid Smoke
10 pounds Beef Brisket
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Directions: |
Directions: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 fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred. |
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Personal
Notes: |
Personal
Notes: You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
We will hardly cook a brisket any other way than smoking it over mesquite. However, this is good in the winter when you don't want to cook outside and you have a brisket in your freezer (that was bought on a very rare brisket sale) just begging to be cooked. I made this one year for Christmas dinner and it was perfect!
Brisket used to be cheap but then the yanks moved to Texas and 'discovered,' it and now it's too expensive to buy unless it's on sale.
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