Tuesday, February 15, 2011

Beef Brisket

My niece Nicole has said that this recipe is her all-time favorite, so I thought I had better try it!  We had it on Sunday when our family came over and loved it!  I had never cooked brisket before, but have loved eating it at restaurants.  It is a HUGE piece of meat - so after it was cooked, I put enough in the freezer to have for two more dinners.  We loved it served with some good BBQ sauce.  MMMMMmmmm - good!

Just a few ingredients (plus the meat)
This is the meat before it goes into the oven

Beef Brisket
from Pioneer Woman Website (I highly recommend going to this link and seeing her step by step instructions)


■2 cans Beef Consomme

■½ cups Lemon Juice

■1-½ cup Soy Sauce

■5 cloves Chopped Garlic

■2 Tablespoons Liquid Smoke

■10 pounds Beef Brisket

Preparation 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. Barbecue 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.

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