Serves 12
2880 min
Pioneer Woman's Beef Brisket
Recipe GLPR7aab3e8a7edd20
A bold, deeply flavored slow-roasted beef brisket marinated in a savory mixture of beef consommé, soy sauce, garlic, lemon juice, and liquid smoke for 24–48 hours. The meat roasts low and slow in the oven until fork-tender, resulting in incredibly moist slices served in their own rich cooking liquid. This versatile dish works beautifully with mashed potatoes or as a sandwich filling.
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Ingredients
2 cans (10.5 oz each) beef consommé
1/2 cup fresh lemon juice
1 1/2 cups soy sauce
5 cloves garlic, minced
2 tablespoons liquid smoke
10 pounds beef brisket, fat side up
Directions
In a large roasting pan, combine the beef consommé, lemon juice, soy sauce, minced garlic, and liquid smoke. Stir well to blend all ingredients. Place the beef brisket in the pan fat side up, ensuring it is partially submerged in the marinade. Cover the pan tightly with aluminum foil and refrigerate for 24 to 48 hours, allowing the flavors to permeate the meat.
When ready to cook, preheat the oven to 300°F. Keep the roasting pan covered with foil and place it in the preheated oven. Roast the brisket for approximately 40 minutes per pound (about 6 to 7 hours for a 10-pound brisket), or until the meat is very tender and shreds easily with a fork.
Once the brisket reaches fork-tender doneness, carefully remove it from the oven and transfer the entire brisket to a cutting board. Let it rest briefly, then slice the meat against the grain into individual portions.
Return the sliced brisket to the roasting pan with the cooking liquid and serve immediately. Spoon the rich cooking liquid over the slices. Barbecue sauce may be added to taste if desired.
To store, allow the dish to cool, then refrigerate in a covered container for up to two days. Alternatively, freeze for extended storage. Before reheating, check the surface for any hardened fat that has cooled and solidified; remove and discard any excess fat before serving.
