I cannot believe how incredibly juicy and tender this beef brisket turns out! You are going to love sopping up the juices with a hoagie roll or biscuit. So tasty!
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Beef Brisket is a cut of meat from the chest of a bovine animal. There are different ways to cook brisket; “The Southern Way” usually involves smoking the meat very slowly over several hours and serving with barbeque sauce. This is yummy, of course, in a barbeque kind of way, but I much prefer the brisket my mom always made: instead of cooking in an enclosed smoker, it cooks slowly in a pan in the oven, braising in a delicious liquid consisting of beef consomme, soy sauce, and other savory ingredients.”
This northern girl really likes this beef brisket “the southern” way, how about you?
Ingredients
2 cans Beef Consomme
1/2 cup Lemon Juice
1-1/2 cup La Choy Soy Sauce
5 cloves Chopped Garlic
2 Tablespoons Liquid Smoke
10 pounds Beef Brisket
Instructions
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.
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.
Brisket is great with mashed potatoes, with the juice spooned over the top. It’s also great on a sandwich with melted cheese.
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Quick Tip: Serve this lasagna with a tossed salad and breadsticks for a complete meal.
Thank you to The Pioneer Woman for this great recipe.
